Best Springtime Coffee Cake By Janet Recipes

SPRING COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees
• Cream together 12 tablespoons butter and sugar on high until light an fluffy.
• Add in 1 egg at a time and beat until incorporated.
• Add in the vanilla, sour cream and espresso and continue to beat on medium, scraping down the sides and the bottom of the bowl.
• Turn the mixer to low and add in the flour, baking soda, baking powder, and salt.
• Pour batter into a greased bundt pan.
• For the streusel, combine ½ cup brown sugar, 1½ teaspoon cinnamon, 1 tablespoon cold slated butter cubed and ½ cup flour.
• Use your fingers to break up the butter and make a crumbly texture to combine.
• Crumble the streusel over the batter evenly. The more the better!
• Bake for 30-35 minutes and let cool before removing from the pan.
• In a small bowl combine all of the ingredients and whisk until fully combined.
• The texture should be a glaze finish that you can drizzle on the coffee cake.

SPRINGTIME COFFEE CAKE BY JANET

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a medium bowl, combine the flour, sugar, and spices. Cut in the butter until the mixture resembles corn meal.
• 3. Reserve 1/2 cup of the mixture in a second bowl, combine the buttermilk and baking soda.
• 4. Pour this into the remaining crumb mixture in halves, beating thoroughly after each addition.
• 5. Stir in the raisins and nuts. Spread the batter into a greased and floured9 by 13 pan.
• 6. Sprinkle the reserved crumb mixture over top. Bake at 350 degrees for 1 hour until brown and springy when touched or until a toothpick inserted into the cake comes out clean.

GREAT SPRING RHUBARB COFFEE CAKE

Steps:

• 1. In large bowl, combine butter and sugar. Beat until fluffy. Add egg, vanilla and milk. Beat thoroughly.
• 2. In another bowl, mix together flour, baking powder, and salt. Add sugar mixture to dry ingredients. Stir until mixed well.
• 3. Pour in a 9x13 greased pan. Spoon fruit evenly, within 1/2 inch from edges. Combine topping ingredients and evenly layer over fruit.
• 4. Bake uncovered in a preheated 350 degree oven for 45-50 minutes until the toothpick comes out clean. Let cool before serving.
• 5. WHEN USING FRESH RHUBARB: To tenderize it just put it in a saucepan with a little water and simmer it until it's just nicely pierced with fork. Do not sweeten it because the brown sugar topping will do that. I usually use frozen rhubarb that is room temp, but will use fresh in season. I'm going to try to freeze the rhubarb this year.

SPRINGTIME COFFEE CAKE

Steps:

• In a saucepan, combine strawberries, rhubarb and sugar; let stand for 15 minutes. Combine cornstarch and water; stir into the fruit mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Cool to room temperature.
• Combine flour, sugar, cinnamon, nutmeg, salt, baking powder and baking soda; cut in butter until crumbly. In a small mixing bowl, beat eggs, buttermilk and extract; add to flour mixture and mix well. Spread half of the batter into a greased 9-in. square baking pan. Carefully spoon the fruit mixture on top. Spoon remaining batter over fruit mixture.
• For topping, combine sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until a wooden pick inserted near the center comes out clean.