I'm a person who doesn't care for fruit so much, and this is a delicious cake - you'd probably need to make 2 cakes or double the recipe in a larger pan.

Cinnamon Sensation Coffee Cake

Posted by: saima2 (My Page) on Sat, Apr 15, 06 at 21:36

¼ cup margarine
¾ cup sugar
1 egg, slightly beaten
1½ cup flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
1 teaspoon vanilla extract
Topping:
3/4 cup brown sugar
3 tablespoons flour
2 teaspoons cinnamon
4 tablespoons margarine
½ cup walnuts or pecans, finely chopped

Preheat oven to 350°.
Spray a 9" x 9" pan with non-stick cooking spray.
In a medium bown, cream margarine and sugar; beat in egg. Sift together flour, baking powder and salt in a separate bowl. Add to creamed mixture alternately with milk. Stir in vanilla. Pour half the blended mixture into prepared pan. Spoon over half of the topping and swirl with fork. Add remainder of the creamed mixture and top with the remainin topping mixture.
To make topping: In a small bowl, mix together sugar, flour and cinnamon. Cut in margarine with pastry blender or fork.
Bake at 350° for 40 minutes.

Here's one I've made several times and it's always just delicious!

Starbucks Classic Coffee Cake
You may find slight variations of the cake at different Starbucks locations. Sometimes there is a ribbon of cinnamon running through the middle of the cake, and sometimes the cake is dusted with a bit of powdered sugar. You'll also find some versions with a few chopped pecans in the topping; and that's the version here.
Topping
1 cup all-purpose flour
1 cup light brown sugar, packed
1/2 cup butter, softened
1 teaspoon cinnamon
1/2 cup chopped pecans
Batter
1 cup butter, softened
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk

1. Preheat oven to 325 degrees.
2. Make topping by combining 1 cup flour with brown sugar, a stick of softened butter and 1 teaspoon cinnamon in a medium bowl. Mixture should have the consistency of moist sand. Add 1/2 cup chopped pecans.
3. In a large bowl, cream together 1 cup butter, 3/4 cup light brown sugar and 1/2 cup granulated sugar with an electric mixer until smooth and fluffy. Add eggs and vanilla and mix well.
4. In a separate bowl combine flour, baking powder and salt. Add this dry mixture to the moist ingredients a little bit at a time. Add milk and mix well.
5. Spoon the batter into a 9 x 13-inch baking pan that has been buttered and dusted with a light coating of flour.
6. Sprinkle the crumb topping over the batter. Be sure the topping completely covers the batter.
7. Bake cake for 50 minutes, or until the edges just begin to turn light brown. Cool and slice into 8 pieces.

Serves 8.

Here ya go. I've not tried the plum one did make the one with cake mix years ago. It was good. They are from a former member, Marlen, who passed years ago.

David

RE: RECIPE: Ginger
 Posted by: Ginger_St_Thomas (My Page) on Mon, Dec 22, 03 at 4:45
Plum Coffee Cake
1-1/2 cups sugar
1/2 cup canola oil*
2 eggs
1 cup whole milk**
3 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
6-8 fresh plums, pitted and sliced
1 cup brown sugar, packed
6 T. all-purpose flour
1 1/2 tsp. cinnamon
6 T. butter
1 cup chopped walnuts
In mixing bowl, cream sugar, oil and eggs until fluffy. Stir in the milk. Sift together the flour, salt and baking powder. Beat into other mixture. Spread batter in greased and floured 9" x 14" glass pan. Top with rows of plum slices. Combine remaining ingredients and mix until crumbly. Sprinkle crumbs over plumbs. Bake at 350° approximately 1 hour or until tested done. Serve warm.
Source: Old Thyme Inn Bed & Breakfast
Notes from Marlen:
* I used vegetable oil
**I used 2% milk

RE: RECIPE: Ginger
 Posted by: toby_NY (My Page) on Mon, Dec 22, 03 at 15:39
I have made this recipe, and it is simple, but wonderful.
MARLEN'S COFFEECAKE
1 box white cake mix
1 box instant vanilla pudding
8 oz. sour cream
1/2 c. vegetable oil
4 eggs
Mix all ingredients together at once. Beat AT LEAST 5 minutes - DON'T UNDERBEAT!
Topping:
1 cup granulated sugar
1 cup chopped walnuts
1-1/2 heaping teaspoon ground cinnamon
1-1/2 heaping teaspoon cocoa
Preheat oven to 350 degrees F. Butter and flour a 10" bundt pan. Put half of the batter in pan and sprinkle with half the topping. Add the rest of the batter. Sprinkle the rest of the topping. Cut through well with knife so that topping is mixed with the batter. Bake 1 hour.
Cool 10 minutes before turning out.
Note: I like a lot of the topping so sometimes I add extra. You can also add a bit of topping on the bundt pan after it is buttered and floured, before adding the batter.
Marlen
12/5/00

Shaun,
The batter is as thick as a thick, butter cream frosting. It that the way it is supposed to be?
Judy

Woodie, your recipe looks similar to the Starbucks recipe, which I made because it serves 8 without having to double it. I'll try yours, too, another time. Thanks!

David, thanks. The recipes look interesting! I'll put them in my file.

Judy

This might be coming too late, and has pears in it instead of berries, but I made this last year to take with me to the Inlaws for Thanksgiving breakfast, and it was a hit. I think the recipe came from LPinkmountain, but I'm not certain. It was from someone on this forum.

Pear Ginger Coffee Cake

Pears are a neglected fruit when it comes to desserts, and it's a shame because pears are available all year long. In this recipe, the pears can be very hard and it will still turn out well. They soften as the cake bakes and help make the cake moist. This cake is especially good when it is still a little warm from the oven.

Cake:
 1/2 Cup shortening
 1/2 tsp. salt
 1 1/2 Cups brown sugar, packed
 1 egg
 2 tsp. PURE VANILLA EXTRACT
 1 tsp. baking soda
 1 Cup buttermilk
 2 Cups flour, sifted
 1 1/2 Cups pears, peeled and diced into 1/4-1/2 inch cubes
Topping:
 1/4 Cup CINNAMON SUGAR
 2 TB. CRYSTALLIZED GINGER, finely chopped

Preheat oven to 350°. Grease a 9x13 glass pan and set aside. Stir the baking soda into the buttermilk and set aside. Cream the shortening, salt, and brown sugar until light and fluffy. Add the egg and VANILLA; mix well. Alternately add the buttermilk mixture and flour to the mixing bowl, beating well after each addition. Fold in the pears and pour into the greased pan. Mix together the CINNAMON SUGAR and chopped CRYSTALLIZED GINGER. Sprinkle evenly over the top of the cake. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Prep. time: 15 minutes
Baking time: 35-40 minutes
Serves: 12-15

Good luck and congratulations on your first bakery order! That's exciting!

Sally

Yes it's a thick batter.

Sally, I love offering unusual dishes! Pear Ginger Coffee Cake sounds delicious and probably not something most folks around here would know. Sounds like a good coffee cake for the Farmers Market next weekend.

Shaun, the coffee cake looks great. I would have loved a taste. It was really expensive to make, just over $7!

Thanks,
Judy

Recent personal favorite:

ORANGE MARMALADE COFFEECAKE

1/4 cup butter
1/2 cup granulated sugar
1 large egg
1 Tblsp. orange zest
1 3/4 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk

Topping:
3 Tblsp. melted butter
1 cup shredded coconut
3/4 cup orange marmalade
1 Tblsp. granulated sugar

Preheat the oven to 350° F. Grease a ten-inch springform pan.
Cream the butter and sugar together. Add the egg and the orange zest.
Whisk the flour, baking powder and salt together in another bowl.
Add about one-third of the flour mixture to the creamed mixture, then about one-half of the milk. Repeat with the flour, then milk, then flour to complete the mixing. Stir until just combined.
Spread the batter in the prepared pan. With a pastry brush, spread melted butter on the top of the batter.
For the topping, mix the coconut and marmalade together. Drop the topping onto the coffeecake in spoonfuls and smooth out. Sprinkle the Tblsp. of sugar over the topping.
Bake 25 to 30 minutes or until done. Let it cool for five minutes. With a thin-bladed silicone spatula, loosen the ring from the cake and lift off.

Recipe from The Prepared Pantry.

(Pat - help me out with a pet peeve - is the coconut sweetened or unsweetened....I can never tell, LOL. thanks....)

Jessy - I used the sweetened coconut. I suppose you could really use either as the marmalade is sweet enough!

Judy you gotta make one for yourself! It's really the best coffee cake I've ever tasted.

It was expensive to make?

David - do you think I could use a yellow cake mix for Marlen's coffee cake?

Thank you!

Val

Val, (I know I'm not David :) I use white or yellow cake mixes interchangeably when I make Cookingrvc's crumb cake recipe - I think it would be just fine.

Shaun, thanks for the Starbuck's recipe - it looks great! I'll definitely make it next time when I need a bigger cake.

Judy, too bad you couldn't get a taste of your cake - I hope you at least tasted the batter!

Thank you woodie2!

Shaun,
I've been anxious to find out how the coffee cake went over with the guests. The B&B owner called today and she wants to be a regular customer. She said the guests loved the coffee cake; there was not a crumb left. Thanks!!! I'll be making it again. I did sneak a taste of the yummy batter.

It was expensive to make because of the nuts, butter and organic brown sugar. I hesitate to sub the store brand brown sugar because the organic has more flavor.

pat t, the ORANGE MARMALADE COFFEECAKE is going in my recipe file. It looks very good.

Judy

Why am I not surprised your coffee cake was a hit? Might it be because you do a good job? Yep, that's gotta be it.

It must be frustrating to make stuff to sell or give away and not get to taste.

Sally