'Mary's Tea Room' Coffee Cakes

Last post Jun 04, 2009 11:58 AM by KC10 . 21 replies.

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KC10
Joined: Aug 2002

Posts: 23,636
Posted: Oct 05, 2007 11:40 PM in Mary's Tea Room

Post # 1

** 'Mary's Tea Room' Coffee Cakes **

Welcome!!

Mary's Tea Room actually began over on the Recipes side of the board way back in Sept. of 2006. Many of the original Tea Angels have shared some awesome recipes this period of time. Many NEW Tea Friends have come to call and have left some of their own treasures as well. All of those gems have been gathered and 22 'Mary's Tea Room' recipe threads created as a sort of 'archive' of our time together. We hope all who stop by will find a recipe or two or more to add to their own recipe collections. And we hope, if they feel so inclined, that they might share some of their own gems as well! It will only make our treasure chest of Goodies that much more valuable!!

(o: Mary and the Original Tea Angels! :o)

1/3/08

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Kay

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KC10
Joined: Aug 2002

Posts: 23,636
Reply Posted: Oct 05, 2007 11:40 PM in Mary's Tea Room

Post # 2

RE: ** 'Mary's Tea Room' Coffee Cakes **

BLUEBERRY BUCKLE COFFEE CAKE

Posted by: Omatje_Calif - Posted on: 11/14/2006

Susan says, "This Coffee Cake will go with a cup of Tea (I love coffee cakes)"

BLUEBERRY BUCKLE COFFEE CAKE

Source: Mendocino Morning Recipes from the Grindle Inn by Jim & Arlene Moorehead

1/2 cup butter
1 egg
1/2 cup sugar
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk
2 cups blueberries

Topping:
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 cup butter, softened

Preheat the oven to 375 degrees. For the cake: Cream the butter and sugar. Add the egg and blend well. In a separate bowl, mix the flours, baking powder and soda and salt. Add to the creamed mixture alternately with buttermilk and mix till smooth. Gently stir in the blueberries. Spread batter into a lightly greased 13x9x2 pan. For the topping: Combine sugar, flour and cinnamon. Cut in butter till coarse crumbs are formed. Sprinkle over batter. Bake for 30 to 35 minutes or till tester comes clean.

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Kay

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KC10
Joined: Aug 2002

Posts: 23,636
Reply Posted: Oct 05, 2007 11:40 PM in Mary's Tea Room

Post # 3

RE: ** 'Mary's Tea Room' Coffee Cakes **

BLUEBERRY SOUR CREAM COFFEE CAKE

Posted by: KC10 - Posted on: 2/28/2007

Kay says, "This is the BEST blueberry coffee cake I've ever had!! And the presentation is beautiful!! I first posted this on the board a couple years ago and it was a HUGE hit! Still is in this house!! Yummmmm!!"

BLUEBERRY SOUR CREAM COFFEE CAKE

Note: From "The Neighborhood Bakeshop" by Jill Van Cleave (Wm. Morrow & Co., $25).

For topping:
1/2 c. packed dark brown sugar
2 tsp. cinnamon
1 c. coarsely chopped walnuts
4 Tb.(1/2 stick) unsalted butter, softened slightly

For Cake:
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. unsalted butter, at room temperature, plus extra for pan
1 c. sugar
2 eggs
1 c. sour cream
2 tsp. vanilla extract
1 pint fresh blueberries

To make Topping:
In a medium bowl, combine brown sugar and cinnamon. Add walnuts and stir to combine. Add butter and mix with your fingers until mixture has a moist, crumbly texture. Reserve.
To make Cake:
Preheat oven to 350º. Grease bottom and sides of a 9-inch spring-form pan. In a large bowl, sift together flour, baking powder, baking soda and salt. In a large bowl using an electric mixer on medium-high speed, cream butter and sugar until light and fluffy, about 2 minutes. Reduce speed to low and add eggs, one at a time, beating well after each addition. Add half of sour cream and beat until combined. Add half of flour mixture and beat until combined. Repeat with remaining sour cream and vanilla, then add remaining flour and mix thoroughly. Using a spatula, gently fold in blueberries, stirring sparingly to keep batter from turning blue. Spread batter evenly in prepared pan.
Distribute topping evenly over batter. Place spring-form pan on a baking sheet and bake about 55-60 minutes, until a cake tester comes out clean. Remove to a wire rack and cool. Release sides of pan, cut cake into wedges and serve warm or at room temperature.

serves 10 - 12

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Kay

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KC10
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Posts: 23,636
Reply Posted: Oct 05, 2007 11:41 PM in Mary's Tea Room

Post # 4

RE: ** 'Mary's Tea Room' Coffee Cakes **

CAKE FINGERS w/ FRUIT SAUCE

Posted by: crafting123 - Posted on: 5/15/2007

Pat B says, "This would be great for a gift to someone who is a shut in and can't get out."

CAKE FINGERS w/ FRUIT SAUCE

Use a firm-textured, non-crumbly cake such as a dense pound cake or fruitcake. Cut into slices 1/2 inch thick, then fingers 1 inch wide. Use a blender to puree fresh or frozen raspberries, strawberries, peaches, or another favorite fruit. Simmer fruit until slightly thick, and sweeten with sugar, to taste. For individual servings at the table, pour over cake slices; to serve as finger-food, place puree in a small cup and use as a dipping sauce.

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Kay

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KC10
Joined: Aug 2002

Posts: 23,636
Reply Posted: Oct 05, 2007 11:41 PM in Mary's Tea Room

Post # 5

RE: ** 'Mary's Tea Room' Coffee Cakes **

CINNAMON COFFEE CAKE LOAF

Posted by: Germanlady - Posted on: 2/12/2007

Germanlady says, " This looks so very simple to put together and I am sure is delicious. I've not found a TOH recipe that is not good. Enjoy! "

CINNAMON COFFEE CAKE LOAF

This cinnamon bread tastes just like a coffee cake.
--Lynda Atteberry Hoskins, Mathis, Texas
From the TASTE OF HOME QUICK COOKING 2001
ANNUAL RECIPES, page 159

2 cups all-purpose flour
1 1/4 cups sugar, divided
3 teaspoons baking powder
3 1/2 teaspoons ground cinnamon, divided
1 1/4 teaspoons salt
2 eggs
1 cup buttermilk
1/3 cup vegetable oil
2 teaspoons vanilla extract
3 tablespoons butter or margarine, melted

In a bowl, combine the flour, 1 cup sugar, baking powder, 1 1/2 teaspoons cinnamon and salt.
In another bowl, combine the eggs, buttermilk, oil and vanilla; stir into dry ingredients just until smooth. Pour half of the batter into a greased 9-in.x5-in.x3-in. loaf pan.
In a small bowl, combine the remaining sugar and cinnamon; stir in butter. Drizzle half over batter; cut through with a knife to swirl. Top with remaining batter. Drizzle with remaining cinnamon-sugar mixture; swirl with a knife. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Yield: 1 loaf.

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Kay

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KC10
Joined: Aug 2002

Posts: 23,636
Reply Posted: Oct 05, 2007 11:41 PM in Mary's Tea Room

Post # 6

RE: ** 'Mary's Tea Room' Coffee Cakes **

MINI COFFEE CAKES

Posted by: Germanlady - Posted on: 4/1/2007

Germanlady says, " I've not made this recipe but I will! If you give it a try before I do, please post a review. Enjoy your day! Hugs!"

MINI COFFEE CAKES

This recipe comes from the 2000 Annual of TOH QUICK COOKING and the recipe was submitted by Dena Engelland, Sterling, KS

"These moist, buttery muffins with their nutty topping are so easy to make."

1/3 c. butter, softened
1/4 c. sugar
1 egg
1-1/2 cups all-purpose flour
1 pkg (3.4 ounces) instant vanilla pudding mix
1 Tbsp. baking powder
1/4 tsp. salt
1-1/4 cups milk
1/2 cup chopped walnuts (put in batter when instructed)

TOPPING:
1/2 c. chopped walnuts
1/3 c. packed brown sugar
2 Tbsp. butter, melted
1/4 tsp. ground cinnamon

In a mixing bowl, cream the butter and sugar. Beat in egg. Combine the flour, pudding mix, baking powder and salt; add to the creamed mixture alternately with milk. Beat until blended. Stir in walnuts. Fill paper-lined muffin cups two-thirds full.
Combine topping ingredients; sprinkle over batter. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

Yield: about 1 dozen.

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Kay

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KC10
Joined: Aug 2002

Posts: 23,636
Reply Posted: Oct 05, 2007 11:41 PM in Mary's Tea Room

Post # 7

RE: ** 'Mary's Tea Room' Coffee Cakes **

NUTTY ORANGE COFFEE CAKE

from the kitchen of: Pat (savorlife_MN)
Easter - 4/8/07

Nutty Orange Coffee Cake

3/4 c. granulated sugar
1/2 c. chopped pecans
2 tsp. grated orange zest
2 (12 oz.) cans refrigerated buttermilk biscuits (10 count)
1 (8 oz.) pkg. cream cheese
1/2 c. melted butter
1 c. sifted confectioner's sugar
2 Tb. fresh orange juice

Preheat oven to 350º.
In small bowl, combine first 3 ingredients; set aside. Separate biscuits. Place 3/4 tsp. cream cheese in center of each biscuit. Fold each biscuit in half over cheese, pressing edges to seal. Dip biscuits in melted butter, then dredge in granulated sugar mix. Place the biscuits, curved side down in a single layer in the hollows of a lightly greased 12 c. bundt pan (do not stack). Place remaining biscuits around the tube, filling any gaps. Drizzle remaining butter over biscuits, and sprinkle with remaining sugar mix. Bake for 35 -40 minutes until golden brown.
Immediately invert onto serving platter. Combine the confectioner's sugar and orange juice, stirring well; drizzle glaze over warm cake.

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Kay

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KC10
Joined: Aug 2002

Posts: 23,636
Reply Posted: Oct 05, 2007 11:41 PM in Mary's Tea Room

Post # 8

RE: ** 'Mary's Tea Room' Coffee Cakes **

PEANUT BUTTER & JELLY COFFEE CAKE

Posted by: Katts_Pa - Posted on: 2/22/2007

PEANUT BUTTER & JELLY COFFEE CAKE

2 C. all-purpose flour
3/4 C. packed brown sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 C. milk
1/2 C. peanut butter
2 eggs
1/4 c. butter or margarine, softened
1 C. strawberry or grape jelly

Crumb Topping
1/2 C. packed brown sugar
1/2 C. flour

In large bowl mix dry ingredients, then add milk, peanut butter, eggs, and butter. Mix with a electric mixer on low speed till well mixed.
Spread about 2/3 of the batter into a greased 9x13 pan. stir jelly and spoon over batter. Drop remaining batter in small mounds on top of jelly. Sprinkle with Crumb
topping. Bake in a 350* oven for 30 to 35 minutes or till golden brown. serve warm.

Crumb Topping
In a small mixing bowl stir together 1/2 cup packed Brown sugar and 1/2 cup flour. Cut in 1/4 cup peanut butter and 3 tablespoons butter or margarine till crumbly.

(12 servings)

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Kay

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KC10
Joined: Aug 2002

Posts: 23,636
Reply Posted: Oct 05, 2007 11:42 PM in Mary's Tea Room

Post # 9

RE: ** 'Mary's Tea Room' Coffee Cakes **

SOUR CREAM COFFEE CAKE

Posted by: Germanlady - Posted on: 2/6/2007

SOUR CREAM COFFEE CAKE

1 cup butter, softened
2 cups sugar
2 eggs
1 cup sour cream
1/2 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon or to taste
2 tablespoons brown sugar

Cream the butter and sugar. Add eggs; mix well, then fold in the sour cream and the vanilla; do not beat. In a small bowl, mix together the flour, baking powder and salt. Fold in to creamed mixture. Mix the cinnamon and brown sugar in a small bowl. Spoon half the batter into greased and floured 10-inch tube pan; do not use bundt pan. Sprinkle half of the cinnamon and brown sugar mixture. Add layers of remaining batter and cinnamon/sugar mixture. Bake at 350 degrees for 55 to 60 minutes. I use a cake tester. Cool cake and then invert on the serving plate.

Yield: about 16 servings

Germanlady adds - This recipe was given to me by a friend

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Kay

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KC10
Joined: Aug 2002

Posts: 23,636
Reply Posted: Oct 05, 2007 11:42 PM in Mary's Tea Room

Post # 10

RE: ** 'Mary's Tea Room' Coffee Cakes **

SWEDISH ALMOND COFFEE CAKE

Posted by: Germanlady - Posted on:
Originally Posted by: DorothyR_in_Malibu - Posted on: 5/3/2003

Germanlady says, " I just had to share this one! Another member bumped up a reminder to SPECIAL LINKS on the board and I will try to paste it here, if I can."

SWEDISH ALMOND COFFEE CAKE
(Credit: First posted here by Dottie/msrecipe)

3 cups flour
2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 stick unsalted butter
2 eggs
1 tablespoon almond extract
1 cup milk

Preheat oven to 350 degrees. Grease two 8- by 4 1/2-inch loaf pans and set aside.
Combine dry ingredients in large mixing bowl. Cut in 1 stick of butter until fine crumbs are formed. Remove 1/2 cup crumbs and set aside.
Beat 2 eggs in small bowl and add almond extract and milk. Make well in center of dry ingredients and egg mixture. Mix until dry ingredients are wet. Do not over beat. Spread batter into prepared loaf pans. Sprinkle reserved crumbs on top. Bake 350 degrees for 45-50 minutes.

Variation ideas: Try making it in a 10-inch Spring-form pan (timing for baking might be slightly different), and adding a simple glaze to drizzle on the top after baking: 3/4 cup powdered sugar, 1/2 teaspoon almond extract, 1 to 2 tablespoons milk; drizzle on lightly. You can also add 1/2 cup sliced or slivered almonds to the crumb topping before baking.

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Germanlady
Joined: Aug 2002

Posts: 4,823
Reply Posted: Oct 05, 2007 11:45 PM in Mary's Tea Room

Post # 11

RE: ¢¾ 'Mary's Tea Room' Coffee Cakes ¢¾

Posted by: Omatje_Calif Posted on: 4/29/2003 2:13:12 AM
#R1474741
Hello Germanlady: this is an excelent post.. because I love coffee cakes also. Or to serve with a cup of tea.
this is one of my favorites to start with.

Cranberry Swirl Coffeecake

Ingredients:

1/2 cup butter or margarine
3/4 cup white sugar
2 eggs
2 cups all-purpose flour
1/2 cup sour cream
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon almond extract
1 (16 ounce) can whole cranberry sauce
1/2 cup slivered almonds
3/4 cup confectioners sugar
1 tablespoon warm water
1/2 teaspoon almond extract

Directions:
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.

2 Cream butter or margarine adding sugar gradually. Add eggs one at time. Beating with an electric mixture on medium speed.

3 Mix together flour, baking soda, baking powder, and salt. With electric beaters on low speed add flour mixture alternately with sour cream to butter mixture, ending with flour mix (do not overbeat). Stir in 1 teaspoon of almond extract.

4 Put a layer of half the batter in the pan the bottom of the pan, than a layer of whole cranberry sauce (1/2 the can). Repeat once more with the remaining batter and cranberry sauce. Sprinkle slivered almonds on top.

5 Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove from pan after slightly cooling. Drizzle glaze on top.
6 To Make Glaze: Mix together confectioners' sugar, warm water, and 1/2 teaspoon almond extract. Drizzle over top of cake.

Makes 1 - 9 inch tube pan

Susan

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Germanlady
Joined: Aug 2002

Posts: 4,823
Reply Posted: Oct 05, 2007 11:53 PM in Mary's Tea Room

Post # 12

RE: ¢¾ 'Mary's Tea Room' Coffee Cakes ¢¾

ALMOND RHUBARD COFFEE CAKE in my 1997 Taste Of Home Annual

ALMOND BHUBARB COFFEE CAKE
This moist golden cake stirs up quickly and is long on old-fashioned flavor. The sliced almonds add to the sweet and crunchy topping.
--Dawn Fagerstrom, Warren, Minnesota

1-1/2 cups packed brown sugar
2/3 cup vegetable oil
1 egg
1 t. vanilla extract
2-1/2 cups all-purpose flour
1 t. salt
1 t. baking soda
1 cup milk
1-1/2 cups finely chopped fresh or frozen rhubarb
1/2 cup sliced almonds
TOPPING:
1/3 cup sugar
1 T. butter or margarine, melted
1/4 cup sliced almonds

In a mixing bowl, beat brown sugar, oil, egg and vanilla until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and almonds. Pour into two greased 9-in. round cake pans. For topping, combine sugar and butter; stir in almonds. Sprinkle over batter. Bake at 350¡Æ for 30-35 minutes or until a wooden pick inserted near the center comes out clean. Yield: 12-14 servings.

------------------ Germanlady

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Germanlady
Joined: Aug 2002

Posts: 4,823
Reply Posted: Oct 05, 2007 11:55 PM in Mary's Tea Room

Post # 13

RE: ¢¾ 'Mary's Tea Room' Coffee Cakes ¢¾

CINNAMON COFFEE RING
(TOH ANNUAL PAGE 106, submitted by Merrill Powers, Spearville, KS)

Crunchy walnuts and yummy cinnamon lend old fashioned flavor to this comforting coffee cake. Serve a gererous slice with coffee for breakfast or with a glass of iced tea for dessert.

1 c. butter, softened
2-3/4 c. sugar, divided
4 eggs (room temperature)
2 t. vanilla extract
3 c. all-purpose flour
2 t. baking powder
1 t. baking soda
1 t. salt
2 c. sour cream (16 oz)
2 T. gr cinnamon
1/2 c. chopped walnuts

In a mixing bowl, cream butter and 2 cups sugar. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.
Spoon a third of the batter into a greased and floured 10-inch tube pan. Combine the cinnamon, nuts and remaining sugar; sprinkle a third over batter. Repeat layers twice. Bake at 350¡Æ for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack. Yield: 10-12 servings.

Hope you all enjoy this! Germanlady

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Germanlady
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Posts: 4,823
Reply Posted: Oct 05, 2007 11:58 PM in Mary's Tea Room

Post # 14

RE: ¢¾ 'Mary's Tea Room' Coffee Cakes ¢¾

This one is from the BEST OF COUNTRY COOKING 2002. page 95

RAISIN BUTTERMILK COFFEE CAKE
submitted by Lauren Heyn, Oak Creek, Wisconsin

1 c. packed brown sugar
1 c. chopped nuts
1/3 c. butter or margarine, melted
2 T all-purpose flour
4 t. gr cinnamon
BATTER:
1/2 c. butter or margarine, softened
1-1/2 c. sugar
2 eggs
3 c. all-purpose flour
4 t. baking powder
1/2 t. salt
2 c. buttermilk
1 c. raisins

In a bowl, combine the first five ingredients until mixture resembles coarse crumbs; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in raisins.
Spread half of the batter into a greased 13x9x2 pan. Sprinkle with half of the crumb mixture. Carefully spread with remaining batter and sprinkle with remaining crumb mixture. Bake at 350¡Æ for 35-40 min. or until a toothpick inserted near the center comes out clean. Yield: 12-15 servings.
-------------------------- Germanlady

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KC10
Joined: Aug 2002

Posts: 23,636
Reply Posted: Oct 06, 2007 12:01 AM in Mary's Tea Room

Post # 15

RE: ** 'Mary's Tea Room' Coffee Cakes **

Germanlady - My heart is singing!!! Thank you SO MUCH, for bringing in some more recipes!!! I knew I could count on you to help these threads grow!!! :O)

(o:Kay:o)

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'Mary's Tea Room' Coffee Cakes