Sour Cream Coffee Cake


1/2 cup butter
1 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups sifted flour
1/2 teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
1 cup brown sugar (for topping)
2 teaspoons cinnamon (for topping)
1 cup chopped nuts (I prefer walnuts)


Cream butter and sugar. Add eggs one at a time beating for one minute. Sift dry ingredients. Add alternately with sour cream and vanilla. Grease and flour tube pan. Pour half of mixture into pan. Spread with half of topping, cut small pieces of butter and place on top. Add remaining mixture and top with rest of topping. Bake 45 minutes at 350 degrees.

Pineapple Crumbcake


2 sticks (8 ounces) butter, softened to room temperature
1 1/4 cups sugar
1 egg
3 egg yolks
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 medium pineapple (2 to 2 1/2 pounds)
1/4 teaspoon cinnamon


Preheat the oven to 350F. butter a 10 by 2 inch round cake pan and line the bottom with waxed paper.

In a large mixer bowl, beat 1 stick of the butter and 3/4 cup of the sugar until light and fluffy. Add the whole egg and continue beating until well blended. Gradually add the egg yolks, 1 at a time, beating well after each addition. Beat in the vanilla.

Sift together 1 1/4 cups of the flour and the baking powder. Stir into the butter mixture. Turn the batter into the prepared pan and spread evenly.

Cut the skin and eyes from the pineapple. Quarter and core the pineapple. Cut the quarters crosswise into 1/2 inch thick slices. Arrange the slices in concentric circles, overlapping slightly and leaving a margin of about 1 inch around the edge.

In a small saucepan over low heat, melt the remaining 1 stick butter. Let cool slightly.

In a medium bowl, combine the remaining 1/2 cup sugar, 1 1/4 cups flour and the cinnamon. Pour the melted butter over the flour mixture and rub together with your fingertips to form coarse, pea-size crumbs. Scatter the crumbs evenly over the pineapple and better.

Bake the cake for 55 to 60 minutes, until a knife inserted in the center comes out clean. Let cool in the pan for 15 minutes. Unmold onto a plate and remove the paper. Invert back onto a rack to cool. Serve warm or at room temperature.

Pecan Coffee Cake


1 3/4 cups sugar
3/4 cup butter
3 cups flour -- sifted
1 tablespoon baking powder
1 teaspoon salt
1 1/8 cups milk
4 egg whites
1 cup brown sugar
2 tablespoons cinnamon
3/4 cup flour
3/4 cup butter
2 cups pecans

TOPPING: Cream sugar and butter until soft and smooth.

Sift together flour, baking powder, and salt. Add sifted ingredients alternately with milk. Fold in egg whites beaten stiff.

Pour into large baking pan. Mix topping together until it forms pea-sized crumbs. Blend in pecans. Spread over the top of batter and bake at 350 degrees F for 40-50 minutes. Cut into squares.

Peach Coffee Cake


1 (18-ounce) package yellow cake mix
1 (21-ounce) can peach pie filling
3 eggs
3 tablespoons sugar
1 teaspoon cinnamon

Mix together by hand the cake mix, pie filling and eggs. Spread in a
9"x13" inch pan that has been sprayed with vegetable oil. Stir together
sugar and cinnamon. Sprinkle over cake batter. Bake, uncovered, at 350
for 30 minutes. Test with a toothpick.

Caramel Sour Cream Cake

Pre heat oven to 350 degrees.

3 sticks of butter
1 (8oz.) pkg sour cream 2&1/2 cups sugar
6 large eggs
3 cups all purpose flour
1 cup heavy whipping cream
1/4 teaspoon vanilla extract

Blend together first three ingredients with an electric mixer at
medium speed. Add eggs one at a time. Add flour and whipping
cream alternately. Add vanilla extract.

Pour into three 10 in. prepared cake pans. Bake until golden
brown and toothpick comes out clean.

After cakes have cooled. Slice the center layer in half.

Filling for center layer

1 box confectioner's sugar
1-8 oz. package creamed cheese
1/4 teaspoon vanilla extract

Blend together confectioner's sugar and creamed cheese until
smooth. Add vanilla extract.

Easy Caramel Frosting

2 sticks of butter
2 cups firmly packed brown sugar
1/2 cup whipping cream
5 cups sifted confectioner's sugar
2 teaspoons vanilla extract

Melt butter in a heavy saucepan. Add brown sugar; cook over
over low heat. Stirring constantly. About 1&1/2-2 mins. or until
sugar dissolves. ( Do not boil.) Remove from heat.
Stir in whipping cream. Add powdered sugar and vanilla.
Beat at high speed with an electric mixer until frosting is
spreading consistency.

Spread caramel frosting on top of first layer. Add one of the
layers split in half. Spread the cream cheese filling on top of
this layer. Then add the other half of that layer, and spread
caramel frosting on top of it. Add the last layer and top with
caramel frosting and spread caramel frosting to the sides.