Marion Cunninghams Coffee Cake Recipes

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MARION CUNNINGHAM'S COFFEE CAKE



Marion Cunningham's Coffee Cake image

Categories     Bread     Cake     Breakfast     Brunch     Bake     Buffet     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes one 10-inch tube cake

Number Of Ingredients 9

1/2 pound (2 sticks) butter, room temperature
1 cup sugar
3 eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sour cream
5 teaspoons vanilla extract

Steps:

  • Preheat the oven to 350°F. Grease and flour a 10-inch tube pan or Bundt pan.
  • Put the butter in a large mixing bowl and beat for several seconds. Add the sugar and beat until smooth. Add the eggs and beat for 2 minutes, or until light and creamy. Put the flour, baking powder, baking soda, and salt in a bowl and stir with a fork to blend well. Add the flour mixture to to the butter mixture and beat until smooth. Add the sour cream and vanilla and mix well.
  • Spoon the batter into the pan. Bake for about 50 minutes, or until a straw comes out clean when inserted into the center. Remove from the oven and let rest for 5 minutes in the pan. Invert onto a rack and cool a little bit before slicing. Serve warm.

MARION CUNNINGHAM'S LEMON PANCAKES



Marion Cunningham's Lemon Pancakes image

These spectacular pancakes, adapted from a Marion Cunningham recipe, are made with cottage cheese, lemon peel and beaten egg whites, which makes them puff up like a soufflé. You have to whip the egg whites using an electric mixer, so this is definitely a weekend or holiday affair, but goodness, are they ever worth it. Serve with blueberries or raspberries and a dollop of plain yogurt.

Provided by Moira Hodgson

Categories     breakfast, brunch, easy, quick, pancakes, main course

Time 25m

Yield 12 three-inch pancakes

Number Of Ingredients 7

3 eggs, separated
1/4 cup all-purpose flour
3/4 cup cottage cheese
1/4 cup (half a stick) butter, melted, plus more butter for greasing skillet
2 tablespoons sugar
1/4 teaspoon salt
1 tablespoon grated lemon zest

Steps:

  • In a bowl, stir together the egg yolks, flour, cottage cheese, butter, sugar, salt and lemon zest until well mixed. In the bowl of a stand mixer, beat the egg whites until they hold stiff peaks.
  • With large spoon or spatula, fold whites into yolk mixture, stirring gently until there are no yellow or white streaks.
  • Heat skillet or griddle over medium heat. Grease lightly and spoon out about three large tablespoons of batter for each pancake. Cook slowly for about 1 1/2 minutes, then turn pancake over and cook for about 30 seconds. Keep pancakes warm in 250-degree oven until ready to serve.

Nutrition Facts : @context http, Calories 84, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 82 milligrams, Sugar 3 grams, TransFat 0 grams

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