Betty Kaiser
Warm up with coffee cake and conversation
Company coming? May I suggest serving a coffee cake? I often bake one to serve and enjoy as a light snack with friends as we share a cup of coffee or tea in mid morning or afternoon. (Technically, I suppose a coffee cake is not really a “light” snack. But I consider any cake without frosting—“light.”)
Coffee cakes have been around forever. According to a variety of sources they were introduced in the 1600s, about the time that coffee became a popular beverage in Europe. Eventually, someone with a sweet tooth decided to pair a simple cake with the strong beverage and the tradition has lived on.
Like many other things, the tradition of drinking coffee and snacking on coffee cakes traveled America with immigrants from Europe. They are also known as “crumb cakes” because of a topping of flour, butter, sugar and cinnamon. Streusel cakes have a German heritage. Their crumbly topping is also swirled through the center.
Most coffee cakes contain fruits, cinnamon, nuts and either a crumb topping or drizzled frosting. They are extremely versatile because the batter is heavier than a traditional cake and can sustain a variety of additions. If you happen to have apples on hand and want to exchange them for blueberries go ahead.
Bisquick baking mix was all the rage when I was a young bride. Every package had a recipe for a plain coffee cake. But it was the Velvet Crumb Cake that I loved. (Actually, I like almost anything with coconut in it.) So, if it’s 9 a.m. and company’s coming and you don’t have time to put together a coffee cake with multiple ingredients, try my old favorite the Red Velvet Crumb Cake.
I’m also sharing another Bisquick recipe that uses fruit and yogurt. Again, it’s versatile. If you have sour cream in the frig but don’t have yogurt, by all means use the sour cream. If the recipes call for fresh and dried fruit, you can also use frozen but be sure they’re patted dry before you carefully combine them with the other ingredients. Mushy blueberries can turn your baked treat purple!
Today’s final recipe is a streusel topped Sour Cherry coffee cake (from scratch) that will have everyone asking for “just another sliver, please.” All of the recipes can be doubled and if you like, finely chopped pecans or walnuts can be added to the toppings.
Now, while the weather is still blustery, is the time to invite a couple of friends to cozy up by the fire with a warm piece of cake, a cup of coffee or tea and congenial conversation. Enjoy!
Bisquick Velvet Crumb Cake
Original version
1-1/2 cups Bisquick baking mix
½ cup sugar
1 egg
½ cup milk (or buttermilk)
2 teaspoons shortening
1 teaspoon vanilla
Topping recipe below
Heat oven to 350° F.
Grease and flour square 8X8-inch square pan.
Beat all ingredients together on low speed, scraping bowl constantly, about 1/2 min. Then beat on medium speed, scraping bowl occasionally 4 min. Pour into pan. Bake until wooden pick inserted in center comes out clean, 30-35 min. Cool slightly; spread with broiled topping (recipe below). Set oven control to broil and/or 550° F. Broil about 3-inches from heat for 3 min. Watch carefully as topping burns easily. Serves 6
Broiled Topping:
½ cup flaked coconut
1/3 cup packed brown sugar
¼ cup chopped nuts
3 tablespoon margarine, softened
2 tablespoons milk
Use as above.
CRANBERRY APRICOT COFFEE CAKE
3 cups Original Bisquick® mix
3/4 cup granulated sugar
1/4 cup vegetable oil
1 1/2 teaspoons almond extract (or vanilla)
2 eggs
1 cup plain fat-free yogurt
2 cups fresh cranberries, coarsely chopped
1 cup dried apricots, coarsely chopped
1/2 cup finely chopped almonds or pecans
1/4 cup orange-flavored liqueur or orange juice
Glaze
1 cup powdered sugar
2 tablespoons orange juice
1/2 teaspoon almond extract
Heat oven to 350°F. Generously grease 12-cup fluted tube cake pan with shortening; lightly flour.
In large bowl, stir Bisquick mix, granulated sugar, oil, vanilla, eggs and yogurt until mixed. Stir in remaining coffee cake ingredients. Spread in pan.
Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool about 1 hour.
In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake. Makes 16 serving.
SOUR CHERRY COFFEE CAKE
STREUSEL:
1/2 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon cinnamon
4 tablespoons cold butter, cut into pieces
CAKE:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) butter, at room temperature
1 cup sugar
2 large eggs
3/4 cup buttermilk
1 teaspoon vanilla extract
2 cups jarred sour cherries, drained and patted dry
Streusel: Mix flour, sugar and cinnamon in a large bowl. Use a pastry blender or fingertips to cut in butter until mixture forms pea-size crumbs.
Cake: Preheat oven to 350°F; butter an 8-inch round baking pan.
In a bowl, mix flour with baking powder and salt. In a separate bowl, using an electric mixer on medium-high speed, beat butter and sugar until light. Beat in eggs one at a time. Reduce mixer speed to low and add flour mixture, alternating with milk and vanilla. Gently fold in cherries.
Spread batter in baking pan, sprinkle with streusel and bake until lightly browned on top and a toothpick inserted into center comes out clean, 50 to 55 minutes. Cool in pan on a wire rack for 10 minutes before serving. Serves 6-8
Keep it simple and keep it seasonal!
Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes
that are delicious, family oriented and easy to prepare.
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