Just put this in the oven - Marion Cunningham's Coffee Cake

G

gayr

Well-known member
Marion Cunningham's Coffee Cake

Makes one 10-inch tube cake

Ingredients

1/2 pound (2 sticks) butter, room temperature

1 cup sugar

3 eggs

2-1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup sour cream

5 teaspoons vanilla

Preparation

Preheat oven to 350 Degrees F. Grease and flour a 10-inch tube pan or Bundt pan.

Put the butter in a large mixing bowl and beat for several seconds. Add the sugar and beat until smooth. Add the eggs and beat 2 minutes, or until light and creamy. Put the flour, baking powder, baking soda, and salt in a bowl and stir with a fork to blend well. Add the flour mixture to the butter mixture and beat until smooth. Add the sour cream and vanilla and mix well.

Spoon the batter into the pan. Bake for about 50 minutes, or until a straw comes out clean when inserted into the center. Remove from the oven and let rest 5 minutes in the pan. Invert onto a rack and cool a little bit before slicing. Serve warm.

Recipe Source: December 2001 - Gourmet Magazine

Will report on the taste tomorrow.

 
I love the recipe! Sadly it doesn't offer a crumb topping. I bet if you cook this recipe

in a 9x13 glass pan and put a crumb topping on it, it would taste great. I would like to offer a crumb topping to add to this delicious coffee cake. I would add it to the top of the coffee cake 10 minutes before the cake is done. The recipe calls to cook for 50 minutes: SO after 40 minutes of cooking, remove cake from oven & if only using the 9x13 pan, and add the crumb topping mixture evenly over the cake, put back in oven and cook for 10 more minutes.

CRUMB TOPPING:

1/3 cup sugar
1/3 cup flour
1 teaspoon cinnamon
¼ cup shortening / margarine **please use little less than ¼ cup, add little in at a time, until you have the right consistency- you will not use all of ¼ cup of shortening / margarine.

Prepare the Crumb Topping.

In a small bowl, add the sugar, flour, and cinnamon. Add the shortening / margarine, a little at a time, until the right consistency, will not use all f ¼ cup of shortening / margarine. Use a fork when adding in the shortening / margarine. The Crumb Topping should resemble small peas and slightly powdery -once it looks like this STOP! adding the shortening / margarine into mixture.

 
Gay - here are my 2 fave coffeecakes

Basic Buttermilk Cake Batter

Both of the variations are wonderful (although #1 is my all-time favorite)!
They also keep and freeze well.

1 cup flour
3/4 cup sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
1/3 cup buttermilk
1/2 tsp. vanilla
1/3 cup butter or margarine, melted and cooled

In large bowl, stir together flour, sugar, baking powder and salt. Set aside. Beat egg, buttermilk and vanilla until smooth; stir in butter. Add to flour mixture and stir with spoon until almost mixed.
Proceed as specified in desired variation below:

Walnut Cake with Butter-Gold Frosting (variation #1)

1/2 cup chopped walnuts
Basic Buttermilk Cake Batter
1/2 cup butter or margarine
1/2 cup sugar
1/4 cup buttermilk
1 tsp. light corn syrup
1/4 tsp. baking soda
1/2 tsp. vanilla

Stir walnuts into Batter. Spread into a greased 8x8x2” pan. Bake at 375 deg. about 25 min. or until pick inserted in center comes out clean. About 10 min. before cake is done, prepare frosting:
Melt butter in heavy saucepan; stir in sugar, buttermilk, corn syrup and baking soda. Boil over medium heat for 5 minutes, stirring frequently. Remove from heat and stir in vanilla. With a fine skewer, poke holes all over cake, about 1/2” apart. Pour hot frosting evenly over hot cake. Cool in pan on rack. Cut into bars.


Crumb Butterscotch Coffee Cake (variation #2)

1/2 cup packed light brown sugar
1/2 cup finely chopped walnuts
2 Tbl. flour
1/2 tsp. cinnamon
2 Tbl. butter or margarine, melted
Basic Butter Cake Batter

With fork, mix together sugar, walnuts, flour and cinnamon. Stir in butter; set aside. Spread Batter in greased 8x8x2” pan. Sprinkle with nut mixture. Bake at 375 deg. for 30 minutes or until pick comes out clean.
Cool slightly in pan on rack and cut into 9 squares. Serve warm.


Apple Streusel Coffeecake
Woman’s Day Magazine, Oct 1995

STREUSEL:
1-1/4 cup light-brown sugar, packed
3/4 cup flour
1 stick (1/2 cup) cold butter, cut in small pieces
2 tsp. cinnamon
1 cup walnuts, coarsely chopped

CAKE:
3-1/4 cups flour
1-1/2 tsp. baking powder
3/4 tsp. baking soda
1-1/2 sticks (3/4 cup) butter or margarine, at room temperature
1-1/4 cups granulated sugar
3 large eggs
2 tsp. vanilla
1 container (16-oz.) plain low-fat yogurt
2 Granny Smith or Golden Delicious apples, peeled, cored and cut in 1/2” dice

Heat oven to 350 deg. Grease and flour a 14-cup nonstick bundt pan.
For streusel: In medium bowl, stir brown sugar, flour, butter and cinnamon with a fork or rub together with fingertips until crumbly and butter is completely incorporated. Stir in walnuts.
For cake: Mix flour, baking powder and baking soda in a small bowl. Beat butter and sugar in a large bowl until fluffy, about 2 minutes. Beat in eggs, one at a time, beating well after each one. Beat in vanilla and yogurt. With mixer on low speed, beat in flour mixture just until blended, scraping down bowl as necessary. Spoon 3 cups batter into pan, spreading evenly. Sprinkle with 1/4 cup of the streusel, the apples, then 1/2 cup streusel. Spoon on remaining batter and spread evenly. Sprinkle with rest of streusel, pressing down lightly so it sticks to batter. Bake for 50 to 60 minutes or until a pick inserted in cake comes out clean. Cool in pan on a wire rack for 15 minutes. Place a cookie sheet over the pan, then carefully invert to remove cake.
Can be served warm or cooled.
----

 
Here is my favorite BLUEBERRY COFFEE CRUMB CAKE ~ RECIPE:

Introducing Dianne’s recipe for Blueberry Coffee Crumb Cake

BLUEBERRY COFFEE CRUMB CAKE

Preheat oven 375°

Greased 13- by 9- by 2- inch baking pan

Ingredients

3 cups all-purpose flour
1 cup plus 2 Tablespoons sugar
2 teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
¾ teaspoon cinnamon
¼ heaping teaspoon freshly grated nutmeg (can use dry nutmeg)
¾ cup plus 2 Tablespoons cold unsalted butter, cut into ½ inch thick cubes, softened at room temperature
2 large eggs, lightly beaten
1 ½ teaspoons vanilla
1 cup sour cream
3 cups fresh blueberries (15 oz, can use frozen blueberries)

Step 1

Sift together flour, 1 cup sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl, whisk ingredients together. Blend 1 ½ sticks butter into flour with your fingertips or a pastry blender just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.

Step 2

Crumb Topping:

Transfer 1 ½ cups of the flour mixture into another bowl, to use for the crumb topping. Add the remaining 2 Tablespoons butter and remaining 2 Tablespoons of sugar to crumb topping, then, blend with your fingertips until large lumps form. VERY IMPORTANT DON’T OVER MIX, MIX AS LITTLE AS POSSIBLE! Set aside.

Step 3

Whisk together eggs, sour cream, and vanilla, then add to remaining flour mixture (not the crumb topping), stirring until just combined. Fold in 3 cups of the Blueberries and spread batter, distributing blueberries evenly, in a greased 13- by 9- by 2- inch baking pan. Sprinkle on top of batter evenly with the Crumb Topping.

Step 4

Bake in middle of oven until cake is golden and a wooden pick or skewer inserted in center comes out clean. Bake for 40 to 45 minutes. Cool cake in pan on a rack for 20 minutes before cutting.

Note: Can use other berries/fruit in place of blueberries
Can substitute egg beaters to whole eggs
Can substitute whole grain wheat flour to all-purpose flour
Can use fat-free sour cream (daisy brand is best)
Can decrease salt to ¼ teaspoon down from ¾ teaspoon
Can use reduced fat margarine/butter in place of unsalted butter (you decide which is best for your needs)

 
cheezz, ((smOOOch)) right back at you, Thank you diannnecerkvenik for your recipes. ..>

The recipe is definitely a keeper and it was suggested by Charlie to add a crumb of brown sugar and nuts to the cake pan before adding the batter and I will try that also.

 
cheezz, I forgot to say thank you for your recipes, so Thank You for posting them....>

I happen to love Woman's Day Magazines recipes, nine times out of ten they are really good recipes.

 
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