Blueberry and Lemon Coffee Cake

Blueberry Coffee Cake

Ingredients:
1/2 cup butter (soft)
2/3 cups sugar
2 eggs
2 cup flour
2 teaspoon baking powder
1/2 teaspoon salt
2/3 cups milk
1 cup wild blueberries
1/4 cup lemon juice
1 teaspoon grated lemon rind
1/2 cup icing sugar
3 tablespoons sugar

Directions:
1. Cream the butter and sugar in a bowl.
2. Mix in the eggs.
3. Mix the flour, baking powder and salt in a bowl.
4. Mix the flour mixture and milk into the butter and sugar mixture.
5. Mix in the blueberries.
6. Pour the mixture into a greased 9′ x 9′ baking pan.
7. Bake in a preheated 374F oven for about 40 minutes.
8. Mix the lemon juice and rind with the icing sugar.
9. Pour the lemon mixture over the coffee cake.
10. Sprinkle the sugar onto the coffee cake.
11. Place the coffee cake under the broiler until the sugar bubbles, about 2 minutes.

Sour Cream Pumpkin Coffee Cake

Sour Cream Pumpkin Coffee Cake

Sour Cream Pumpkin Coffee Cake

(makes 9+ servings)

Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup butter (room temperature)
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
1 cup sour cream
3 cups pumpkin puree
1 egg (lightly beaten)
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 cup flour
1 cup rolled oats
1 cup brown sugar
1/3 cup butter (melted)
2 teaspoons cinnamon
1 cup chopped nuts
Directions:
1. Mix the flours, baking powder and soda in a bowl.
2. Cream the butter and sugar in another bowl.
3. Mix the vanilla extract and eggs into the butter and sugar.
4. Mix 1/2 of the dry ingredients into the wet followed by 1/2 of the sour cream and repeat.
5. Mix the pumpkin puree, egg, sugar and spices in yet another bowl.
6. Mix the flour, rolled oats, cinnamon and butter until they for crumbs.
7. Mix the nuts into the streusel.
8. Pour half of the batter into a greased baking dish.
9. Sprinkle on half of the streusel.
10. Pour the pumpkin mixture on next.
11. Pour the remaining batter on top.
12. Sprinkle on the remaining streusel.
13. Bake in a preheated 350F until a toothpick pushed in to the center comes out clean, about 1 hour.

Cranberry Crumb Coffeecake

Ingredients:
1/2 cup butter (room temperature)
1 cup brown sugar
2 large eggs
1 cup yogurt (I used vanilla, or sour cream)
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cranberry sauce
1/2 cup butter (room temperature)
1/2 cup brown sugar
1 pinch salt
1 teaspoon cinnamon
1 cup flour

Directions:
1. Cream the butter and sugar in a large bowl.
2. Beat in the eggs one at a time.
3. Mix in the yogurt, almond extract and vanilla extract.
4. Mix the flour, baking powder, baking soda and salt in another bowl.
5. Mix the dry ingredients into the wet ingredients.
6. Pour the batter into a greased 9 by 13 inch baking dish.
7. Pour the cranberry sauce on top.
8. Cream the butter and sugar in a large bowl.
9. Mix in the salt, cinnamon and flour until crumbs form.
10. Sprinkle the crumbs over the cake.
11. Bake in a preheated 350F oven until a toothpick inserted into the center comes out clean, about 40 minutes.

Light Swirl Coffee Cake with Maple Glaze

Ingredients:
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup white sugar
2/3 cup butter unsalted butter (room temperature)
1 cup plain yogurt
3 large eggs
1 teaspoon vanilla
1 tablespoon lemon juice
3 tablespoons apple butter
2 tablespoons cocoa powder
1/4 cup maple syrup
1 tablespoon corn syrup
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon ginger

Directions:
1. Mix the flour, baking powder, baking soda, salt, cinnamon and sugar in a large bowl.
2. Beat in the butter and half of the yogurt and continue to beat for a few minutes.
3. Mix the eggs, vanilla, lemon juice, apple butter and the rest of the yogurt in another large bowl.
4. Mix the wet ingredients into the dry ingredients in 3 batches beating in between additions.
5. Pour half of he batter into another bowl.
6. Mix the cocoa powder into one of the bowls.
7. Pour the chocolate batter back into the rest of the batter and fold 2 times.
8. Pour the batter into a greased and floured baking pan (a bunt pan or an 8×8 inch baking pan).
9. Bake in a preheated 350F oven until a tooth pick poked into the center of the cake comes out clean, about 40-45 minutes.
10. Bring the maple syrup, corn syrup, cinnamon, nutmeg, cloves and ginger to a boil in a small sauce pan.
11. Let the coffee cake cool and drizzle with the glaze.

Apple Strusel Coffee Cake

Streusel:

• 1¼ cups light brown sugar, packed

• ¾ cup all-purpose flour

• ½ cup butter, cold, cut into small pieces

• 2 teaspoons cinnamon

• 1 cup coarsely chopped pecans

Cake:

• 3¼ cups all-purpose flour

• 1½ teaspoons baking powder

• ¾ teaspoon baking soda

• ¾ cup butter, room temperature

• 1¼ cups granulated sugar

• 3 eggs

• 2 teaspoons vanilla extract

• 2 cups vanilla yogurt (16 ounces)

• 3 medium apples, Golden Delicious or Granny Smith, peeled, cored and diced

Preheat the oven to 350°. Generously grease and flour a 10-inch tube pan or a 14-cup nonstick fluted cake pan.

Streusel: In a medium bowl, combine 1¼ cups brown sugar, ¾ cup flour, the cold butter pieces and cinnamon. Mix with fork until crumbly and butter is blended in well. Stir in chopped pecans. Set aside.

Cake: In a bowl, combine 3¼ cups flour, baking powder and baking soda. In a large mixing bowl, cream butter and sugar with electric mixer until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla extract and vanilla yogurt. Beating on low speed of mixer, beat in flour mixture just until blended.

Spoon about 3 cups of the batter into the prepared pan. Sprinkle with ¼ cup of the streusel mixture and the apples, then ½ cup of the streusel mixture. Spoon remaining batter over streusel apple layer. Top with remaining streusel. Press streusel down into batter lightly.

Bake cake for 50 to 60 minutes or until a wooden pick or cake tester inserted in center comes out clean. Hold a baking sheet over top of cake and carefully invert. Remove pan; cool completely. Move to a serving plate if desired.