Overnight Coffee Loaves
1 package active dry yeast
1/4 cup warm water (105 to 115 degrees)
4 cups flour
1/4 cup sugar
1 teaspoon salt
1 cup butter or margarine, softened
3 egg yolks, beaten
1 cup lukewarm milk (scalded then cooled)
2 tablespoons butter or margarine, melted
1/2 cup sugar
1 1/2 teaspoons cinnamon
Dissolve yeast in warm water. In large mixing bowl, combine flour, 1/4 cup sugar and the salt. Cut in 1 cup butter until mixture looks like meal. Mix in yeast, egg yolks and milk until dough is smooth. Cover; refrigerate at least 8 hours or overnight.
Grease 2 loaf pans, 9x5x3 inches. Turn half of dough onto well floured board. Roll into rectangle, 13x8 inches; brush with 1 tablespoon melted butter. Mix 1/2 cup sugar and the cinnamon; sprinkle half on rectangle. Roll up, beginning at narrow side. Pinch edge of dough into roll to seal. Place seam side down in pan. Repeat with remaining dough.
Cover; let rise in warm place (85 degrees) 2 hours. (Dough will not double.) Heat oven to 375 degrees. Bake 1 hour. If necessary, cover loaves during last 20 minutes to prevent excessive browning. Remove from pans. Cool before slicing. 2 loaves.
Chocolate Swirl Coffee Cake
1/3 cup flaked coconut
1/4 cup chopped nuts
1/4 cup sugar
3 tablespoons butter or margarine, melted
2 cups Bisquick baking mix
1/4 cup sugar
1 egg
2/3 cup water or milk
1/3 cup semisweet chocolate pieces, melted
Heat oven to 400 degrees. Grease baking pan, 8 x 8 x 2 inches. In small bowl, stir together coconut, nuts, 1/4 cup sugar and 1 tablespoon of butter; set aside.
Mix baking mix, 1/4 cup sugar, the remaining butter, the egg and water. Beat vigorously 1/2 minute. Pour into pan.
Spoon chocolate over batter; with knife, cut through batter several times for marbled effect. Sprinkle coconut mixture evenly over top. Bake 20 to 25 minutes. Serve warm.
Cherry Top-over Cake
Heat oven to 350 degrees. Pour 1 can (21 ounces) cherry pie filling into ungreased baking pan, 9x9x2 inches. Heat in oven about 5 minutes. Prepare 1 package of white or devils food cake mix as directed on package.
Pour half the batter (about 2 1/2 cups) evenly over cherries in pan* Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. While warm, cut into squares and invert into dessert dishes. Top with whipped cream. 9 servings.
* Pour remaining batter into round layer pan, 8 or 9x1 1/2 inches. Bake as directed on package.
Caramel Nut Cake Ring
3 tablespoons butter or margarine, melted
1 tablespoon hot water
1/3 cup brown sugar (packed)
2/3 cup chopped walnuts
1 package of yellow or devils food cake mix
Spicy Sour Cream (below)
Heat oven to 350 degrees. Grease and flour one 6-cup ring mold and one layer pan, 8x1 1/2 inches. Combine butter, water and brown sugar; spread in bottom of ring mold. Sprinkle walnuts on butter mixture.
Prepare cake mix as directed on package except-use 2 tablespoons less water. Pour half of batter over nuts in ring mold; pour remaining batter into layer pan. Bake ring mold 30 to 35 minutes, layer pan as directed on package.
Immediately loosen cake in ring mold from edge of pan; invert onto serving plate. (Use layer as desired.) Let ring mold stand 2 minutes; remove mold. Cool. Just before serving, fill small bowl with sour cream and place in center of ring. 8 servings.
Spicy Sour Cream: In small bowl, blend 1 cup dairy sour cream, 2 tablespoons sugar, 1/2 teaspoon cinnamon and 1/8 teaspoon nutmeg. 1 cup.
Peanut butter and jelly coffee cake
2 cups Bisquick baking mix
2 tablespoons sugar
1/4 cup creamy peanut butter
2/3 cup milk
1 egg
1/2 cup jelly or jam
Heat oven to 400 degrees. Grease layer pan, 9x1 1/2 inches. Mix baking mix and sugar; cut in peanut butter. Mix in milk and egg; beat vigorously 1/2 minute. Spread in pan. Spoon jelly onto batter and spread thinly. Bake 25 to 30 minutes or until light brown. Serve warm. 8 servings.
Cereal Coffee Cake
1 3/4 cups flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup butter, softened
1 egg
1 cup milk
1 1/2 cups Wheaties or Total cereal
Crunchy Topping (below)
Heat oven to 350 degrees. Grease baking pan, 9x9x2 inches. Mix all ingredients except cereal and topping; beat 2 minutes. Fold in cereal. Spread in pan. Sprinkle topping over batter. Bake 35 to 40 minutes. Serve warm. 9 to 12 servings.
Crunchy Topping: Mix 2 tablespoons firm butter, 1/4 cup brown sugar (packed), 2 tablespoons flour and 1 teaspoon cinnamon until crumbly.