Sue, it's the same sour cream coffee cake I use for many things: (Sour Cream Coffee Cake) 2 1/2 cups flour 3/4 + 1/4 cup sugar 3/4 cup butter 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup sour cream 1 + 1 egg 1 teaspoon almond extract 8 oz. cream cheese (room temperature) Grease and flour (or spray with Pam) bottom and sides of a 9-inch spring form pan. Combine flour and 3/4 cup sugar. Cut in butter until mixture resembles coarse crumbs; reserve 1 cup of mixture setting aside. To crumb mixture in bowl add baking powder, soda, salt, sour cream, 1 egg and almond extract blending well. Spread batter in pan. Combine cream cheese, 1/4 cup sugar, and 1 egg and poor over batter in pan. Sprinkle reserved 1 cup of crumb mixture over all. Bake at 350° 45 to 50 minutes or until cheese filling is set and cake is golden. Cool at least 15 minutes before removing sides of pan. warm or room temperature. : Follow the directions for the cake increasing baking powder to 1 teaspoon and divide among 12 to 14 muffin cups. Increase oven temperature to 375° and bake 20 to 25 minutes. Fruit Filled Coffee Cake 2 1/2 cup all purpose flour 3/4 cup granulated sugar 3/4 cup butter 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 egg; beaten 1 teaspoon vanilla 3/4 cup sour cream 1 can pie filling: cherry, apple, or blueberry Preheat oven to 350°. Spray or grease a spring-form pan. Combine flour and sugar then cut in butter until crumbly. Reserve 1 cup mixture for topping. Add baking powder, soda and salt to remainder. Combine egg, vanilla and sour cream and gently add to dry ingredients folding in until just moistened. Spread about two-thirds of batter over bottom of prepared pan pushing up the sides to form an indention for the pie filling. Spoon pie filling over batter, trying not to touch sides of pan. Drop remaining batter over filling and sprinkle with reserved crumb mixture. Bake 45 to 50 minutes cake test done. Cool to warm before removing sides of pan. Marilyn

This is more of a cheesecake pie than a cake. But if you want something that tastes great and is quick to make and ready for dinner than you might like this. You can bake this in your oven, but the original recipe calls for baking it in the microwave. It is the only thing that I actually cook/bake in the microwave and it turns out perfect every time. Home Cookin Chapter: Recipes From Thibeault's Table Marble Swirl Cheesecake Pie =========================== 1 1/2 cups chocolate wafer cookie crumbs (Or substitute Graham Cracker Crumbs) 1/3 cup of finely chopped walnuts 2 Tablespoons sugar 6 Tablespoons melted butter Filling 2 packages (8 oz each) cream cheese 1/3 cup granulated sugar 2 eggs 1 1/2 teaspoons vanilla extract 1/2 cup semi sweet chocolate chips . To prepare crust: In a 9 inch glass pie plate place butter. Microwave on HIGH until melted, about 1 minutes. Mix cookie crumbs, walnuts and sugar and stir into the butter. Press on bottom and sides of pie plate. Microwave on HIGH for 2 minutes. Rotate 1/2 turn and microwave until crumbs are set, about 2 more minutes. Cool on a wire rack. Set aside To prepare filling: In a medium microwaveable mixing bowl place cream cheese; microwave on MEDIUM power until softened, 30 to 50 seconds. Add sugar; beat until combined. Beat in eggs, one at a time just until incorporated; beat in vanilla extract; pour into cooled crust; set aside. In a small microwaveable bowl place chocolate chips; microwave on MEDIUM until chocolate can be stirred smooth, 3 to 4 minutes. Drop spoonfuls of chocolate onto cream cheese mixture; using a fork, swirl chocolate through cheesecake for a marbling effect. Microwave, uncovered, on MEDIUM for 5 minutes; rotate pie 1/2 turn. Microwave on MEDIUM until edges are set but centre wiggles slightly when jiggled, about another 5 minutes. Cool on a wire rack, about 30 minutes. Refrigerate until cold about 4 hours. This one is also wonderful. But should be made a day in advance of serving. Home Cookin Chapter: Recipes From Thibeault's Table Praline Cheesecake ================== 1-1/4 cup crushed graham crackers 1/4 cup granulated sugar 1/4 cup finely chopped pecans toasted 1/4 cup butter melted 3 - 8 oz packages cream cheese 1 cup packed brown sugar 2/3 cup evaporated milk NOte: I used coffee cream 2 Tablespoons all purpose flour 2 teaspoons vanilla 3 eggs 1 cup pecan halves toasted. Caramel Sauce topping 1 cup corn syrup - dark 1/4 cup cornstarch 2 Tablespoon Brown sugar 1 Tablespoon vanilla Nnte: I use my regular caramel sauce instead of the one mentioned above: Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream pinch of salt 2 teaspoons vanilla Mix all the ingredients together and simmer for about 5 or 6 minutes. Serve over Bread and butter pudding, apple pie and icecream, warm gingerbread, etc.. . Combine graham crackers, sugar, pecans and stir in melted butter. Press mixture over the bottom and 1 1/2 inches up sides of a 9" ich spring pan. Bake at 350F for 10 minutes. Beat cream cheese, 1 cup brown sugar, evaporated milk, flour and vanilla. Add egss and beat until just blended. pour into crust. Bake 50 to 55 minutes or until set. Cool in pan for 30 minutes. Loosen sides and remove rim. Cool completely. Arrange toasted pecans on top of cake decoratively. Make Topping by combining corn syrup, cornstarch and brown sugar in a small saucepan. Cook and stir until thickened. Remove from heat and add vanilla. To serve cake, Pour sauce over top and serve remaining sauce in a pitcher at the table. NOTE: I baked the cake in a Baine Marie. I wrapped foil around the outside of the springform pan to prevent any water from seeping in to the cake. (Toronto Star Newspaper: 1981)

I'm a simple cook. To be in my "favorites" file, it has to be easy, economical, and not require me to run to the store. For years I have used the "Hot Milk Sponge Cake" recipe in my old Better Homes & Gardens cookbook. I noticed they've posted it on AllRecipes.com but they never allow anyone to give credit to the original printing of it. Here's the link to that recipe. Leave off the last three ingredients and the fifth level of instructions if you don't want to use the frosting. That was not part of the original recipe and probably something they threw in. I never frost this cake. I usually bake it especially to serve with strawberries and vanilla ice cream, but DH in in the habit of eating up the cake before the strawberries are gone so I have to make extra. So, OK, I know a sponge cake is not a pound cake, because historically a pound cake gets its name from the fact that it calls for a pound of butter, a pound of sugar, a pound of flour.... but we actually like this better because it's not so high in fat. And when I serve it to guests, they always compliment me on my delicious "pound cake". --Ilene

I make several red velvet cakes at christmas and give them as gifts.Me and my daughter are known for our cakes and this being the most popular one.Everone calls for us to bake them a red velvet cake for their Christmas Party.Even though our recipe is different from your that you posted I know yours will be good.I never use cake flour.I also bake my in two round cake pans.I love the frosting.Thanks for sharing your recipe.