nch round cake pan.
Combine sugar, butter, eggs and almond extract
o low; add all remaining coffee cake ingredients.
Continue beating, scraping
nd chill while making the cake.
Dissolve yeast in warm
ngredients and set aside.
Coffee Cake: In a mixing bowl, beat
Blend all of the coffee cake ingredients.
Beat vigorously for 30 seconds.
Spread into greased 9\" layer pan or 8\" square pan.
For topping, blend all topping ingredients with fingertips until crumbly.
Spread topping on coffee cake.
Bake at 400 degrees for 20-25 minutes.
Place half of batter in pan.
Sprinkle evenly with half of nut-sugar mixture.
Top with remaining batter, then sprinkle with remaining nuts and sugar.
Bake until skewer inserted in center comes out clean, 45 to 55 minutes.
Melt 1/2 stick butter and drizzle evenly over warm cake in pan.
Unmold from pan when cool. Makes 1 large coffee cake.
Keeps well and may be frozen up to six months, either sliced, pieces or whole.
FOR THE COFFEE CAKE: Preheat oven to 400 degrees
Add all the remaining coffee cake ingredients.
Continue beating and
Refrigerate streusel while preparing cake.
Prepare Coffee Cake: On waxed paper, combine
hen ready to bake, let coffee cake stand at room temperature while
Heat oven to 375\u00b0F.
Grease 9-inch round pan.
Make Cinnamon Streusel; reserve. (my sister often doubles this recipe so that there is lots of topping).
Stir coffee cake batter ingredients until blended.
Spread in pan.
Sprinkle with Cinnamon Streusel.
Bake 18 to 22 minutes or until golden brown.
Let sit a few minutes and then serve warm with butter and lots of milk or coffee.
n large bowl, mix all coffee cake ingredients except blueberries and rhubarb
Heat oven to 350\u00b0F Spray 9-inch square pan with nonstick cooking spray. Beat egg in large bowl. Add all remaining coffee cake ingredients except chocolate chips; mix well. Beat 30 strokes with spoon. Fold in chocolate chips. Pour into sprayed pan.
In small bowl, combine all streusel ingredients; mix well. Crumble mixture over batter.
Bake at 350\u00b0F for 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before serving.
STREUSEL.
Mix all in small bowl and set aside.
Coffee Cake.
Combine all ingredients, mix well, beat 2 minutes at high speed.
Spread 2/3 of batter in greased and floured 9x13 inch pan.
Sprinkle half of streusel mixture over cake.
Add rest of batter and sprinkle with rest of streusel.
Bake at 350 degrees for 40-50 minutes.
mall bowl.
Combine all coffee cake ingredients in large bowl. Beat
mooth, then drizzle over cooled coffee cake.
lour two 9-inch round cake pans.
Combine flour, baking
fers, almonds, butter and instant coffee together, until well mixed.
Preheat oven to 350.
Spray a 9 x 13 cake pan.
Cream butter, sugar and cream cheese very well until smooth.
Add eggs, one at a time, scraping down as needed add vanilla and mix inches.
Sift together dry ingredients and add alternately with milk.
Stir in cherries.
Spread into cake pan, smooth top Mix topping ingredients (excluding almonds) together.
Sprinkle almonds then topping over batter.
Press lightly.
Bake until tests done.
nds together.
Let the coffee cakes rise for 15 minutes