It surely has been awhile since I posted here, but I’ve been busy in the kitchen -- and elsewhere! My hubby and I have been serving as chaperones at a childrens’ ministry campout sponsored by our church for the past few days. It’s been an exhausting time, but a worthwhile one as we have seen how well the campout went and what a blessing it all was to the children.
Before that, however. I WAS in the kitchen. I baked two coffeecakes -- a pumpkin streusel one and a blueberry one -- for a Labor Day breakfast with campground friends. I baked a second blueberry coffeecake for the children’s campout; it was served, along with oatmeal, juice, hot chocolate, and muffins, for breakfast this morning. I had many requests for both coffeecake recipes over the 2 events, so thought I would post them here. Now I’ll know where to find them!
PUMPKIN STREUSEL COFFEE CAKE
1/2 cup butter or margarine
3/4 cup sugar
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 cup sour cream
1 (15 to 16-oz.) can pumpkin
1 slightly beaten egg
1/3 cup sugar
1 tsp. pumpkin pie spice
1 cup brown sugar
1/3 cup butter, softened
2 tsp. cinnamon
1/2 to 1 cup chopped pecans
Cream butter, sugar, and vanilla in mixer bowl. Add eggs, beating
well. Sift together flour, baking powder, and soda and add them to the
creamed mixture alternately with the sour cream.
In a smaller bowl, combine the pumpkin, egg, sugar and pie spice.
In another small bowl, combine all the streusel ingredients until
Spoon half of the cake batter into a well-greased 13 x 9-inch pan. Spread
the batter evenly, being sure to get into the corners of the pan.
Sprinkle half of the streusel over the batter. Now spread all of the
pumpkin layer over the streusel. Next, spread the remaining cake batter
evenly over the pumpkin layer. sprinkle the remaining streusel over the
top. Bake at 325 until a toothpick comes out clean.
Makes one 13 x 9-inch coffee cake.
BLUEBERRY COFFEE CAKE
Coffee cake batter:
2 1/3 cups flour
1 cup sugar
1 tsp. salt
3/4 cup butter
2 tsp. baking powder
3/4 cup milk
1 tsp. vanilla
1 to 1 1/2 cups fresh or frozen blueberries
1 cup ricotta cheese
2 Tblsp. sugar
1 Tblsp. grated lemon peel (or substitute 1/2 tsp. pure lemon extract)
1 cup reserved crumbs
1/2 cup finely chopped nuts (optional)
1/3 cup brown sugar
1 tsp. cinnamon
To make batter, combine flour, sugar and salt in large bowl. Cut in
butter until crumbly. Reserve 1 cup of this crumb mixture and set
aside. Add baking powder, milk, eggs, and vanilla to dry mixture
remaining in bowl. Beat on medium speed for 2 minutes, scraping bowl
often. Pour evenly into greased 13x9-inch baking pan. Sprinkle blueberries
evenly over batter. For cheese filling, blend all ingredients together
until smooth; spoon evenly over blueberries. For topping, combine
reserved crumbs with brown sugar, cinnamon, and nuts if using them.
Sprinkle over cheese layer. Bake at 350 for 45 to 60 minutes or until a
toothpick comes out clean. Cool slightly before cutting. Makes 1 13x9-inch
coffeecake -- about 20 to 24 servings.
Goodness and Mercy
2 hours ago