Mama Robins Coffee Cake Recipes

Steps:

• 1. Combine salad oil, egg, and milk. Stir together dry ingredients (flour, sugar, baking powder, salt) and add to milk mixture - blend well.
• 2. Pour/scrape into a well greased 9 X 9 X 2 baking dish (brownie pan). Sprinkle cinnamon over top of batter (completely covering). Sprinkle brown sugar evenly over the top of the cinnamon, then chunk the butter evenly over the top (dot it randomly).
• 3. Bake in a preheated 375 degree oven for about 25 minutes, or until golden brown on top. Serve hot or cold.
• 4. Double the recipe for a 9 X 13 cake/casserole pan.

Steps:

• 1. Preheat oven to 375. Lightly grease 8x8x2 square or 9x1-1/2" round cake pan.
• 2. Prepare strusel mixture by combining ingredients in a small bowl and mixing with a fork until crumbly.
• 3. Batter: beat egg with mixer until frothy. Add sugar & butter and beat until blended. Add milk & vanilla. Stir in flour, baking powder & salt and mix thouroughly.
• 4. Spoon 1/2 batter into prepared pan. Sprinkle 1/2 of the strusel mixture evenly over batter. Spread remaining batter on top and sprinkle remaining strusel mixture over batter again.
• 5. Put pan on center rack in over and bake 25-30 min. or until toothpick inserted in center comes out clean.
• 6. When done, cool on wire rack for 15-20 min. Cut warm coffee cake into squares or wedges and serve immediately.

Steps:

• For the fruit: Preheat your oven to 350 degrees F (175 degrees C) and grease a 9-inch square baking pan and another pan large enough for the fruit with cooking spray.
• Add the cinnamon sticks to the pan and nestle in the fruit, cut side up. In a small bowl, stir together the butter, syrup, orange zest and juice and vanilla extract and pour over the fruit.
• For the streusel: Mix together the brown sugar, flour, cinnamon, cocoa powder, salt and pecan pieces, if using, in a small bowl. Pour over the melted butter and rub the mixture together with your fingers until crumbly and well combined.
• For the cake: Use a hand or stand mixer fitted with a paddle attachment to cream the butter and sugars together until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and yogurt.
• Whisk together the flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Add the dry ingredients to the wet and stir just to combine.
• Spread a little less than half of the cake batter into the 9-inch pan. Scatter with half of the streusel mixture then carefully cover with the remaining cake batter. Sprinkle with the remaining streusel.
• Bake the cake and the fruit for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean and the fruit is cooked down and soft. Set aside to cool slightly or all the way to room temperature
• To serve, cut the cake into squares and serve topped with the roasted fruit.

Steps:

• Preheat oven to 350.
• Peel apples and chop into cubes; set aside.
• In a large bowl, mix flours, margarine/butter, and brown sugar.
• Spread half of mixture in a 9" round pan; pat flat.
• Add the baking soda and salt to the large bowl.
• In a small bowl, mix the vanilla, egg, and sour cream until just blended.
• Add this mixture to the large bowl and stir until incorporated.
• Add the chopped apples to the large bowl and stir until incorporated.
• Pour contents of large bowl into the 9" round pan.
• Bake 40-60 minutes, until inserted toothpick comes out clean and dry.

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease 16 muffin cups.
• Stir the flour, 1 cup sugar, baking powder, and salt together in a large bowl. Make a well in the center of the flour mixture and add the oil, egg yolks, grated orange peel, vanilla extract, orange juice, and water. Mix well by hand until smooth with no lumps.
• Beat the egg whites with the cream of tartar until foamy in a large glass or metal mixing bowl. Gradually add the 1/2 cup sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold the flour mixture into the egg whites. Pour the resulting batter into the prepared muffin cups to about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.