Submitted by: Colleen and Jeff Prentiss Original recipe of: Mrs. Obert (Irene) Christianson
1 cup sugar 1/2 cup shortening 1 egg 1/2 cup warm coffee 1 3/4 cup flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon cinnamon 2 cups apples (chopped) Cream together the sugar and shortening, beat in egg and coffee. Sift together the flour, baking power, baking soda and cinnamon. Combine dry ingredients into creamed sugar mixture, blend well, add apples and mix. Pour batter into greased cake pan. Mix the following together in small bowl: 1/2 cup brown sugar or less, 1 teaspoon cinnamon and 1/2 cup chopped walnuts. Sprinkle on top of batter. Bake at 350 degrees for 45 minutes.Category Archive:Coffee Cakes
May 7th, 2011 / Tags:Prentiss , Recipes / Categories: Breads, Cakes and Frostings, Coffee Cakes, Recipe /
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May 7th, 2011 / Tags:Prentiss , Recipes / Categories: Breads, Cakes and Frostings, Coffee Cakes, Recipe /
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Submitted by: Colleen and Jeff Prentiss
Prep Time: 25 minutes Baking time: 40 to 45 minutes Oven Temp: 350 degrees
You will find that this cake is very quick to put together! It is tender, moist and golden-colored, flecked with pears and crisply topped with a butter brown sugar and nut layer.
For 1 coffecake, which is 6 to 8 servings, you will need the following:
1/4 cup butter, softened 1/2 cup sugar 1/2 teaspoon vanilla 1 egg 1 cup all purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup sour cream 1 large pear, diced (about 1 1/2 cups) Nut topping (recipe follows) Nut topping: Mix 1/2 cup packed light brown sugar, 3/4 teaspoon cinnamon and 2 tablespoons soft butter until well combined. Stir in 1/2 cup chopped walnuts.
Preparation: Cream butter and sugar until light and fluffy. Beat in vanilla, then egg, beating until smooth.
Mix flour, soda, baking powder and salt. Add to butter mixture alternately with sour cream, mixing just to blend after each addition. Fold in pears. Spread in a greased 8-inch square baking pan. Sprinkle evenly with Nut Topping.
Bake at 350 degrees for 40 to 45 minutes or until top is well browned and cake test done with a toothpick inserted near center comes out clean.
Cut into squares and serve warm or at room temperature.
April 20th, 2011 / Tags:Prentiss , Recipes / Categories: Cakes and Frostings, Coffee Cakes, Recipe /
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Submitted by: Colleen and Jeff Prentiss
1 1/2 cuup brown sugar
2/3 cup vegetable oil
1 egg
1 cup buttermilk
1 teaspoon salt
1 teaspoon baking soda
2 1/2 cups flour
2 teaspoons cinnamon
3 cups rhubarb (diced)
Mix brown sugar, oil and egg, beat well. Add buttermilk — then sift dry ingredients, blend; stir in rhubarb. Pour into 9×13 cake pan.
Topping:
1/2 cup sugar
1 teaspoon cinnamon
Mix together and sprinkle over cake.
Bake at 350 degrees for 40 to 45 minutes.
***For you rhubarb fans, this is a must bake cake! You can use frozen rhubard if fresh is not available. Fresh is best, but frozen will do!! Enjoy!
