Coffee Cakes

I've taken to really enjoying coffee cakes lately. It's nice to have something freshly baked with a cup of coffee in the morning, or as an afternoon pick-me-up. I prefer the ones that are not too sweet. Otherwise, it seems like I'm eating a dessert for breakfast, and that just starts the day badly. I've even seen some recipes that call for a white cake mix to which you add other ingredients, and that just seems wrong to call it a coffee cake. I like a streusel topping, too, which is good on most coffee cakes, regardless of whether or not the recipe calls for it!

Below are 2 of my favorite recipes for coffee cake. The first one is about as basic as you can get, and used to be on the side of the Bisquick box; I don't think it is anymore. The second one is a little fancier. Both are good straight from the oven, or microwaved for a few seconds to warm them up.


Easy Cinnamon Coffee Cake

2 cups Bisquick baking mix
2/3 cup milk
3 Tbsp. sugar
2 eggs
Optional add-ins: 1 cup fresh or frozen blueberries, 1 cup chopped pecans

Grease round pan, 9" x 1½". Mix above ingredients, including any add-ins, leaving a few lumps. Spread in pan; sprinkle with Streusel Topping.

Streusel Topping:
1/3 cup Bisquick
1/3 cup packed brown sugar
1/2 tsp. cinnamon
2 Tbsp. firm butter

Mix until crumbly, sprinkle over coffee cake.

Bake at 375ºF for 18 to 22 minutes or until toothpick inserted in center comes out clean. Serve warm with butter. 8 servings.

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Raspberry Cream Cheese Coffee Cake

CAKE:
2¼ cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter or margarine
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3/4 cup sour cream
1 egg, beaten
1½ teaspoons almond extract

FILLING:
1 (8 oz) package cream cheese, softened
½ cup sugar
1 egg
½ cup raspberry jam
½ cup slivered almonds

In a large mixing bowl, combine flour and sugar. Cut in butter as for pastry. Remove 1 cup and set aside. To the remaining crumbs, add baking powder, baking soda, salt, sour cream, egg and almond extract; mix well. Spread in the bottom and 2 in. up the sides of a 9-in. springform pan.

For the filling, beat cream cheese, sugar and egg in a small bowl. Pour over batter; spoon raspberry jam on top. Sprinkle with almonds and reserved crumbs. Bake at 350° for 55-60 minutes. Let stand 15 minutes before removing sides from pan.