Grannys Christmas Coffee Cake Recipes

CHRISTMAS COFFEE CAKE

Steps:

• In a small bowl, combine the first five ingredients; mix well. Set aside. Drain cherries on paper towels. In a bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in cherries., Pour half of the batter into a greased 9-in. springform pan; sprinkle with half of the pecan mixture. Top with remaining batter and pecan mixture. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan just before serving.

GRANDMA'S OLD FASHIONED COFFEE CAKE

Steps:

• Mix oil, buttermilk, egg and vanilla.
• Add flour, sugar, soda, cocoa and salt.
• Mix all together well and add coffee.
• Pour into lightly greased and floured 8X13X2 sheet pan (I have made it in a bundt pan too).
• bake 350F degrees for 30 minutes.

GRANDMA'S CHRISTMAS CAKE

Steps:

• In a large saucepan, combine the sugar, raisins, water and butter. Bring to a boil. Reduce heat to medium; cook, uncovered, until sugar is dissolved, about 5 minutes. Remove from the heat; cool., In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and cloves. Add raisin mixture; beat until blended. Fold in pecans. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until cake springs back when lightly touched, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For sauce, in a large saucepan, bring cream to a boil; stir in butter and sugar until smooth. Reduce heat; stir a small amount of hot liquid into egg yolks. Return all to the pan, stirring constantly. Cook until sauce is slightly thickened and coats the back of a spoon (do not boil). Remove from the heat; stir in brandy. Serve warm with cake.

GRANNY'S CRUMB COFFEECAKE

Steps:

• Preheat oven to 350 degrees.
• Mix flour, sugar, & salt. Cut in shortening. Save 1/3 cup of the crumbs for topping.
• Put the rest of the ingredients in a mixing bowl and beat well.
• Bake in square or rectangular baking pan for about 40 minutes or until top is golden brown (can take a little longer or shorter depending on the pan used and if you add berries). Could also use toothpick trick: insert toothpick into cake and if it comes out clean the cake is ready.

GRANNY CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the eggs, undrained crushed pineapple, flour, 1 cup of the white sugar, baking soda, salt, and 1 teaspoon of the vanilla together and stir until just combined. Pour batter into one ungreased 9x13 inch baking pan.
• Combine the light brown sugar and the chopped nuts. Sprinkle over the top of the cake batter. Bake in preheated oven for 25 to 35 minutes or until cake tests done. Remove cake from oven and pour topping over hot cake.
• To Make Topping: In a small saucepan combine the butter or margarine, the evaporated milk, the remaining 1/2 cup of the white sugar, and 1 teaspoon of the vanilla. Cook over medium low heat, stirring occasionally until sugar is dissolved. Mixture will be thin. Pour over hot cake.

CHRISTMAS COFFEE CAKE

Steps:

• Cream together shortening, sugar, and vanilla. Add eggs, one at a time, and beat well after each. Sift together flour, baking powder, and baking soda. add 1/3 dry ingredients to batter, then 1/3 sour cream. Repeat additions of dry ingredients and sour cream two more times, beating only until incorporated after each addition.
• For topping: mix with a fork the butter, brown sugar, cinnamon, and pecans. Grease a 9x13-inch pan. Put half the batter in the pan, then half the topping, remaining batter, and remaining topping.
• Bake at 350 for 28 minutes in a metal pan, or at 325 for 30-35 minutes in a pyrex pan.

GRANNY'S CHRISTMAS COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees. Lightly grease a 10-inch Bundt pan or tube pan with butter, then dust with flour, shaking out any excess. For the batter: Sift together the 2 cups of flour, baking powder and salt onto a sheet of wax paper. Combine the 2 sticks of butter and the sugar in the bowl of a stand mixer or hand-held electric mixer; beat on low speed to incorporate, then on medium-high speed for about 3 minutes or until light and fluffy. Reduce the speed to low; add the eggs one at a time, beating to combine each time. Add the sour cream and vanilla extract, beating to incorporate, then add the sifted flour mixture; beat until well combined. For the filling/topping: Combine the brown sugar, pecans and cinnamon in a small bowl; mix well. Use a spatula to transfer one-third of the batter to the pan, spreading it evenly. Spread three-quarters of the brown sugar mixture evenly over the batter. Cover evenly with the remaining batter, then top with the remaining one-quarter of the brown sugar mixture. (Alternatively, spread half of the batter evenly in the pan, then cover evenly with the filling mixture. Top with the remaining half of the batter.) Bake for 1 hour or until a tester inserted into the top half of the cake comes out clean. Cool;transfer to a serving plate. Per serving: 359 cal.; 4 g pro.; 42 g carb.; 20 g fat (10 sat., 8 monounsat., 2 polyunsat.); 64 mg chol.; 70 mg sod.; 1 g fiber; 28 g sugar; 50 percent calories from fat.