Grandmas Coffee Cake Recipes

Steps:

• Preheat oven to 350 degrees.
• Mix flour, salt, and 1/2 teaspoon of cinnamon into a large mixing bowl. Add sugar and oil and mix on medium speed until well blended and feathery.
• Remove 3/4 cup of this mixture and put in a smaller mixing bowl for the topping. Add walnuts and remainder of cinnamon to the contents of the smaller bowl for the topping, mix well and set aside for later.
• To remaining mixture (not the topping) add baking soda, baking powder, egg and buttermilk. Mix until smooth, this is the coffeecake batter.
• Spoon the cake batter into a buttered 9 x 13 baking dish. Sprinkle the topping over the cake batter and press lightly with fingers. Bake at 350 degrees for 25 - 30 minutes.

Steps:

• Mix oil, buttermilk, egg and vanilla.
• Add flour, sugar, soda, cocoa and salt.
• Mix all together well and add coffee.
• Pour into lightly greased and floured 8X13X2 sheet pan (I have made it in a bundt pan too).
• bake 350F degrees for 30 minutes.

Steps:

• Combine topping ingredients until crumbly. Set aside.
• Combine dry cake ingredients. Add wet cake ingredients. Stir together mixing well.
• Pour cake batter into greased 8 or 9 inch square pan. Sprinkle topping mixture over top.
• Bake 25 minutes at 375 degrees or until cake tests done. Cut and serve. Best warm.

Steps:

• Preheat the oven to 350 degrees F. Spray a Bunt pan with nonstick spray.
• Using an electric mixer, mix together the butter and 2 cups of sugar in a small bowl. Add the eggs, 1 at a time, then add the sour cream and vanilla and mix until blended. In a separate bowl, mix together the flour, baking powder and salt. Add half of the dry ingredients into the wet ingredients and mix until just blended, then and the remaining dry ingredients and mix until well combined.
• In a small bowl, combine the remaining 1/4 cup sugar, cinnamon, brown sugar and mix until well combined.
• Pour half of the batter into the Bunt pan. Sprinkle the cinnamon sugar mixture over the batter, then pour the remaining batter over the sugar mixture. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes to 1 hour. Let cool until just slightly warm. Remove the cake from the Bunt pan to a serving dish and sprinkle powdered sugar over the top.

Steps:

• Preheat the oven to 325 degrees F.
• In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes.
• Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts.
• Scrape the batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any large air bubbles. Tap the cake pan once or twice on a flat surface. Bake in the center of the oven for 20 minutes. Increase the oven temperature to 350 degrees F and bake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let cool completely.
• To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and drizzle with some of the reserved syrup. Serve with the sliced peaches and whipped cream.

Steps:

• Preheat oven to 385 degrees. Grease a 9- or 10-inch pie plate.
• For the streusel topping, use a fork and a small bowl to blend the sugar, flour, salt, cinnamon and butter until crumbly. Set aside.
• For the cake, sift together flour, baking powder and salt into a medium bowl.
• In a large bowl, cream the butter and sugar. Add the egg, milk and vanilla and beat until smooth. Mix in the dry ingredients, then fold in the blueberries.
• Spread cake mixture into prepared pie dish and sprinkle with streusel topping. Bake 50-60 minutes or until golden. Allow to cool for 20 minutes before slicing. Serve warm, if possible.

Steps:

• BATTER.
• Sift the flour once before measuring.
• Then sift the flour, baking powder, & sugar together.
• Cut in shortening until mixture is like corn meal.
• Blend in well beaten egg mixed with milk.
• Add the vanilla and beat just enough to mix well.
• Pour half the batter into a well greased & floured pan.
• STREUSEL- Mix dry ingredients together. Rub in butter and add the chopped nuts.
• Sprinkle with half of the streusel mixture.
• Add the remaining batter & sprinkle the remaining streusel over the top.
• Bake 25-30 minutes at 375?.