Coffee Cake

BLUEBERRY COFFEE CAKE

• 2 1/3 cups all purpose flour
• 3/4 cup (1 1/2 sticks) unsalted
  butter, room temperature
  
• 1 cup flaked sweetened coconut
• 1/2 cup (packed) golden brown sugar
• 1 teaspoon ground cinnamon
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 2 large eggs
• 1 cup milk
• 1 12-ounce package frozen blueberries,
  unthawed, or 2 1/2 cups fresh
  

Combine 1/3 cup flour, 1/4 cup butter, coconut,
brown sugar and cinnamon in medium bowl. Mix
until moist and crumbly. Set topping aside.
Preheat oven to 357°F. Butter and flour 13x9x2
inch baking pan. Sift remaining 2 cups flour,
baking powder and salt into small bowl. Using
electric mixer, beat remaining 1/2 cup butter
in large bowl until fluffy. Gradually add 1
cup sugar, beating until well blended. Add
eggs 1 at a time, beating to blend after each
addition. Mix dry ingredients into batter
alternately with milk in 3 additions each.
Fold in blueberries.
Transfer cake batter to prepared baking pan.
Sprinkle topping evenly over batter. Bake cake
until tester inserted into center comes out
clean and topping is golden brown, about 40
minutes. Cool cake slightly. Serve warm or at
room temperature.

Serves 12.

CHERRY-ALMOND COFFEE CAKE

almond coffee cake from the White Rose Inn in
Emporia, Kansas. I had it for breakfast in the
morning, then requested it again with my tea the
same afternoon.

• 1 cup sugar
• 1/2 cup (1 stick) unsalted butter,
  room temperature
  
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 1/2 21-ounce can cherry pie filling
• 1/2 cup thinly sliced almonds
  (about 2 ounces)
  

Preheat oven to 350°F. Butter 10-inch-diameter
springform pan. Beat sugar and butter in large
bowl until light. Add eggs, vanilla extract and
almond extract and beat well. Sift flour, baking
powder, baking soda and salt into medium bowl.
Mix half of dry ingredients into butter mixture.
Mix in sour cream, then remaining dry ingredients.
Pour 2/3 of batter (about 2 cups) into prepared
pan. Drop pie filling by tablespoons evenly over
batter. Drop remaining batter by spoonfuls over
pie filling. Using back of spoon, carefully
spread batter over filling. Sprinkle with
almonds. Bake until tester inserted into center
of cake comes out clean, about 1 hour 5 minutes.
Cool in pan on rack. (Can be prepared 1 day
ahead. Cover with foil and store at room
temperature.) Cut around sides of pan.
Remove pan.

Serves 12.