Best Michigan Holiday Coffee Cake Recipes

Michigan Holiday Coffee Cake image

Provided by Pat Duran

Time 40m

Number Of Ingredients 16

CAKE:
1/4 c butter or margarine
3/4 c ( michigan)granulated sugar
1 large egg
1 tsp vanilla extract
1 1/2 c sifted all purpose flour
2 tsp baking powder
1/2 tsp nutmeg
1/4 tsp salt
2/3 c evaporated milk or regular milk will do
TOPPING:
1/3 c finely chopped pared michigan tart apples
1/3 c michigan red tart cherries- pitted,chopped
1/3 c michigan green cherries- pitted , chopped
1/3 c granulated sugar
1 tsp cinnamon

Steps:

1. Cake: Stir butter to soften; add sugar and cream whip well until fluffy. Add egg and vanilla; beat well. Sift together dry ingredients; add to creamed mixture alternately with milk, beating smooth after each addition. Pour into a greased 9-inch square baking pan Sprinkle topping over all evenly. Bake at 375^ for 30 minutes or until done. Cool 15 minutes; cut into squares and serve with Mock Holiday Champagne. --- Topping: Combine ingredients and sprinkle evenly over above coffee cake. Bake as directed.

Christmas Coffee Cake image

Provided by Taste of Home

Time 1h

Yield 12 servings.

Number Of Ingredients 17

1 cup pecans, chopped
1/3 cup packed brown sugar
1/4 cup sugar
1/4 cup butter, melted
1 teaspoon ground cinnamon
CAKE:
7 green maraschino cherries, finely chopped
7 red maraschino cherries, finely chopped
1/2 cup shortening
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream

Steps:

In a small bowl, combine the first five ingredients; mix well. Set aside. Drain cherries on paper towels. In a bowl, cream shortening and 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. Fold in cherries., Pour half of the batter into a greased 9-in. springform pan; sprinkle with half of the pecan mixture. Top with remaining batter and pecan mixture. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan just before serving.

Nutrition Facts :