Coffee Cake – Two recipes

Recipe One

TOPPING

1. Combine
   • 1 C brown sugar
   • 1/2 C flour
   • 1/2 tsp salt
   • 8 TBL pieces of butter
2. Pulse until pea sized pieces of butter
3. Set aside

CAKE

• 2 C flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 TBL  CinnaSugar
• 1/2 tsp salt
• ½ C coconut (optional)
  – COMBINE ALL OF ABOVE
• 1 can 20 oz. Sliced apples
• 1 TBL additional CinnaSugar
  LATER TOPPING
• 1 C sour cream
• 1 egg

Step by Step

1. Prepare topping
2. Combine all cake ingredients except the apples
3. Optional:  Mix in coconut.
4. Pat mixture in ungreased baking pan 13x9x2 building up sides.
5. Bake 10 min at 350°.
6. Arrange apple slices over top of the warm crust.
7. Sprinkle apples with CinnaSugar
8. Sprinkle apples with sugar/butter topping
9. Blend sour cream & egg, drizzle over apples.
10. Bake 25 min. or until edges are light brown. Do not over bake.

Serve warm!

Recipe Two

• 1/2 stick butter – melted
• 1/4 C packed brown sugar
• 1/2 C AP flour
• 1/2 tsp instant coffee
• 1 tsp CinnaSugar
• scant salt
  MIX ABOVE FOR TOPPING

  CAKE INGREDIENTS

• 1 3/4 C AP flour
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp cardamom
• 1 tsp CinnaSugar
  WHISK CAKE INGREDIENTS TOGETHER
• Add 1/2 C instant coffee
• 1/3 C sour cream
• 1 C granulated sugar
• 2 sticks of softened butter
  CREAM TOGETHER UNTIL FLUFFY
• Add 2 eggs, 1 at a time – beating between each
• Add 1 tsp vanilla with the second egg

1. Add dry ingredients to bottom
2. Layer of wet
3. Layer of dry
4. Layer of wet
5. Layer of dry – this is the last layer, and top layer

For help, refer to FoodNetwork.com/tricia

Bake 350º for 45 minutes