Peggy’s Beyond Delicious Coffee Cake
Simple to make and especially delightful on love days like Valentines, Mother’s or Father’s Day. My Beyond Delicious Coffee Cake makes a very special treat this or any other day you are feeling romantic and loving, with breakfast in bed, either on the weekend or on the actual day. Serve with eggs, bacon or ham, juice. Try fresh fruit in a beautiful clear glass container with a dollop of creamy whipped topping on top, with of course, a flower or chocolate kiss on the place setting. Let your imagination be your guide for your presentation and your knowledge of your loved ones food favorites for the menu. Make the coffee cake in advance and reheat before serving. What a fantastic love potion. Children will adore this as much as adults, so why not make it a whole family surprise. Nothing says love more clearly than a warm and wonderful meal fixed especially and unexpectedly for those you care for the most.
By the way, no bundt pan? Feel free to bake your coffee cake in a deep casserole dish as explained in accompanying recipe. I hope you will share your experience with us at our blog or http://www.downhomedelicious.com/contact.
Simple to make and especially delightful on Valentine’s, Mother’s, and Father’s Day.
- 2½ cups granulated sugar
- 2½ cups chopped nuts of choice
- 2 tablespoons oats
- 1 tablespoon cold butter or margarine, minced
- 2 cups flour
- 1½ teaspoons baking powder
- 1 package fresh berries, rinsed and dried (*or other berries)
- 5 large eggs
- 2 sticks margarine, room temperature
- ⅓ cup milk
- ⅓ teaspoon vanilla extract
Preheat oven to 325 degrees. Grease bundt pan well.
Sift ½ cup of the sugar with ½ teaspoon ground cinnamon. Sprinkle the cinnamon sugar in bottom of pan turning pan on all sides to coat bottom and all sides of pan. Sprinkle ½ cup chopped nuts and 2 tablespoons oats over sugar in bottom of pan. Dot with 2 tablespoons cold butter or margarine cut in tiny pieces.
In a large electric mixer bowl, combine remaining 2 cups granulated sugar with the 2 cups flour and 1 ½ teaspoons baking powder and mix well.
Use ½ cup of flour/sugar mixture to toss with nut-berry mixture. Holding a large colander or sieve over the dry ingredients mixer bowl, dump in the floured nut mixture to release the excess flour/sugar back into the original dry ingredients.
In a medium bowl combine berries and remaining 2 cups nuts. *For valentine’s you can substitute halved fresh strawberries for blueberries or use a combination of both.
Return floured nut mixture to medium bowl and set aside.
To the dry ingredient mixer bowl add eggs, margarine, milk and vanilla extract and beat with electric mixer on high for exactly 12 minutes pushing down cake mix from sides once or twice. When mixing is complete, gently fold in (by hand) sugar floured nuts and blueberries. Pour into prepared bundt pan. Bake for 45 minutes to one hour on rack in middle of oven (be sure to check after 45 minutes). Turn hot cake onto buttered cake plate without removing bundt pan for at least 2 minutes. Tap top of pan before removing to loosen cake from pan. Serve immediately (I like to eat my cake warm so I cut it as soon as it hits the plate), or cool thoroughly.
**No bundt pan? Feel free to bake your coffee cake in a well greased deep casserole dish. Top with a crumb topping using the ingredients for the bottom of bundt pan on the top of the cake as follows.
Assemble in a bowl…
- ½ cup oats with the ½ teaspoon cinnamon,
- ½ cup brown rather than white sugar,
- ½ cup chopped nuts and
You can even hold back a few berries to sprinkle over the top.
Toss all topping ingredients except butter until well mixed and sprinkle over top of coffee cake.
Drizzle 2 tablespoons melted butter over top.
Bake as directed. If cake begins to brown too much lay a foil tent over it until finished baking.