Coffeecake 
Apricot Streusel Coffeecake

Sift together into bowl:

Cut in ¼ c. shortening with pastry blender until mixture looks like meal. Stir in: Spread ½ of mixture into greased and floured 6x10" baking pan. Spread over batter: ½ c. strained, stewed apricots. Cover with other half of batter. Sprinkle over top a mixture of: Bake 25 to 30 min. at 375° oven.

Sweet Yeast Dough Pour hot milk over butter, sugar and salt. Add yeast to lukewarm water to soften. Cool milk to lukewarm. Add yeast. Add well beaten eggs. Beat in flour to make a soft dough. Turn out on a floured board and knead until smooth. Form into a ball and place in greased bowl. Cover and let rise until double in bulk. Punch down and mold into rolls or any desired coffee cake.

Moms Comments: This makes two twist loaves. For two larger cinnamon loaves: 1½ c. milk; 6 tbsp. margarine; ½ c. sugar; 1¼ tsp. salt; 2 cakes yeast; ½ c. warm water; 3 eggs; about 7½ c. flour.


Blueberry Coffee Cake
A favorite; takes 5 hours.

Using above recipe for Sweet Yeast Dough, divide dough into thirds. Roll out one portion on lightly floured board to 18x9" rectangle. Brush with melted butter. Spread 1/3 of Blueberry Filling over dough, spreading to edge of one long side, to within 2" of other long side and to within 1" of the ends. Roll as for jelly roll, beginning with the long side covered to edge with filling. Seal ends. Form into a circle (ends not joined) on greased baking sheet with edge of dough up; pinch to seal. Cut slits in top for escape of steam. Cover. Repeat with remaining dough And filling.

Let rise in warm place until light and doubled in size, about 45 min.

Brush with milk; sprinkle with mixture of ¼ c. sugar and 1 tbsp. grated lemon rind. Bake at 375° 25-50 min. until golden brown.

Blueberry Filling: Combine ½ c. sugar and 3 tbsp. cornstarch in saucepan. Add 1 pint fresh blueberries or 1 pkg. (10-12 oz.) frozen blueberries. (One 15-oz. can blueberries may be substituted.) Add 2 tbsp. lemon juice, and a dash of salt. Cook and stir until very thick. Stir in 1 tbsp. butter. Cool. (Note: If canned blueberries are used, do not drain.)


Blueberry Coffee Cake Mix and sift flour, sugar, baking powder and salt. Cut in shortening with pastry blender. Combine eggs and milk; stir into dry ingredients. Fold in blueberries. Divide batter between 2 greased 9-inch layer cake pans. Sprinkle coconut evenly over tops. Bake 375° for 25 min.
Cinnamon Coffee Ring
(A Quickie)
Combine the sugar, cinnamon, and walnuts. Dip each biscuit in melted margarine, then in sugar mixture. Overlap each biscuit, placing in a 10" cake pan. (9" will do.) Bake at 425° for 15 min. Frost, same as any coffeecake.
Cranberry Crumb Coffee Cake
(V.G.)
Prepare Cranberry Topping (below) and cool while preparing cake. Mix Crumb Topping and set aside. Cream butter and sugar until blended. Add eggs one at a time, beating thoroughly after each. Mix dry ingredients and add alternately with milk, beating after each addition until smooth. Add vanilla and spread in greased 13x9" pan. Spread with Cranberry Topping, then sprinkle with Crumb Topping. Bake at 350° about 35 min. Serve warm or cool.

Cranberry Topping: Blend 2 tsp. cornstarch with ½ c. water in large saucepan. Add 1 pound cranberries, washed, 1 cup sugar and ¾ tsp. cinnamon. Bring to boil and cook, stirring, until cranberries pop open and mixture is thickened.

Crumb Topping: Mix ¼ c. flour and 2/3 c. packed brown sugar. Cut in ¼ c. butter, softened, until crumbly.


Drizzled Cinnamon Loaf Combine milk, sugar, salt, and shortening in large mixing bowl. Blend thoroughly. Cool to lukewarm. Add egg. Blend thoroughly. Place water in measuring cup. Sprinkle yeast into water. Stir gently until yeast is thoroughly dissolved. Add to egg mixture. Blend thoroughly. Reserve ¼ c. of the flour to sift, a small quantity at a time as required for kneading. Gradually add remaining flour to yeast mixture, blending thoroughly. Remove dough to floured board or pastry cloth. Invert bowl in which bread was mixed to cover dough. Let stand 10 minutes. Remove bowl. Knead dough about 8 min. or until smooth and elastic. Form in round ball. Place in well-oiled bowl. Brush surface of dough lightly with melted shortening. Cover. Let rise in warm place (80°-85°F) about 1¼ hrs. or until double in bulk.

Remove to floured board or pastry cloth. Form in round ball. Cover, and let rest 5 min. Roll to 8x12" rectangle. Combine butter, sugar and cinnamon. Mix well. Leaving a 1" margin on all sides of rectangle, spread cinnamon mixture evenly over remainder of dough. Roll as for jelly roll. Seal edges. Oil 4½x13x2¾" pan well with butter. With sealed edge of loaf on underneath side, place in prepared pan. Prepare HONEY DRIZZLE as directed below. With scissors cut five 1" deep gashes 2" apart across top of loaf, allowing a ½" margin on sides. Drizzle 1 tsp. of honey mixture into each opening. With scissors snip 1½" lengthwise gash between sections and at each end. Reserving 2 tsp. of the honey drizzle mixture for glazing the baked loaf, drizzle remainder evenly into each of the lengthwise openings. Cover. Let rise in warm place about 35 min. or until almost double in bulk. Bake in mod. oven (350°) about 35 min. or until golden brown. Place on cooling rack. While still warm, brush the top of loaf with the reserved Honey Drizzle.

Honey Drizzle: 2-1/3 tbsp. strained honey; 1½ tbsp. melted butter
Combine honey and butter. Mix thoroughly.


Jewish Coffee Cake
From Judy Marshall
Cream butter and sugar. Add eggs. Sift flour, baking powder, soda and salt and add to creamed mixture alternately with sour cream. Pour ½ of batter into greased tube pan. Sprinkle ½ of topping over it. Add rest of batter and sprinkle with remaining topping. Swirl through batter with a knife. Bake at 350° for 45 min.

Note: Changes in parentheses are Mothers.

Topping:

Glaze, if desired.

Mothers Notes: Topping Variation: ½ c. Grape Nuts; ½ c. sugar; 2 tsp. cinnamon

Make 3 layers, rather than just 2.


Peach-Cranberry Coffee Cake TOPPING: Sift together flour, baking powder, salt, cinnamon and sugar. Cut in shortening. Beat egg lightly and combine with milk. Stir into dry mixture, blending well. Turn into greased 8" square pan.

Topping: Arrange well-drained peach slices over batter, and sprinkle with cranberries. Sprinkle with sugar and pour melted butter over it. Bake at 375° about 40 min. Serve warm. Makes one 8" coffee cake.

VARIATION: Prune Topping. Mix 1 cup cooked chopped prunes, two tbsp. melted margarine and ¼ c. sugar. Mix well. Spread mixture in bottom of well greased pan, pour cake batter over topping.

VARIATION: Orange Cake. Before baking, top the cake batter with this orange mixture: 2 tsp. grated orange rind mixed with ¼ c. sugar.

VARIATION: Apricot-Cranberry. Melt 2 tbsp. margarine in 8x8" pan. Sprinkle ¼ c. sugar over margarine. Arrange 9 apricot halves in pan and place ¾ c. chopped raw cranberries around apricots. Over all, pour the coffeecake batter.


Pecan Coffee Torte Filling: Dissolve yeast in warm water. Mix milk, butter, egg yolks, salt, and sugar in a large bowl. Add yeast and flour. Beat very thoroughly. Cover well and refrigerate overnight or for 4 or 5 hours. Roll while cold on a floured surface into a rectangle about 12x18". Beat sugar into stiff egg whites gradually and fold in nuts. Spread on the dough and roll like jelly roll. Place the roll in a buttered, 10" tube pan. Let rise until doubled in bulk. Bake at 350° for 1 hr. or until done.
Speedy Marmalade Coffeecake Dip biscuits in butter, then in mixture of sugar, walnuts, and peel. Overlap biscuits in circle in 9-inch pie plate, or double recipe in 11-inch pie plate. Bake at 400° 15 min. or until done. Serve hot.
Sugarplum Ring Soften dry yeast in warm water (110°F) or compressed yeast in lukewarm water (85°F). Combine scalded milk, the 1/3 c. sugar, the shortening and salt; cool to lukewarm. Stir in 1 c. of the flour; beat well. Add softened yeast and eggs. Add remaining flour, or enough to make a soft dough. Mix thoroughly and place in a greased bowl, turning once to grease surface. Cover and let rise till double, about 2 hours. Punch down and let rest 10 min. Divide dough into 4 parts. Cut each part into 10 pieces and shape into balls. Dip balls in the melted butter, then in the ¾ c. sugar blended with the cinnamon. Arrange 1/3 of the balls in well-greased 10" tube pan. Sprinkle with some of the almonds and cherries. Repeat with two more layers. Mix corn syrup with butter left from dipping balls; drizzle over top. Cover and let rise in warm place till double, about 1 hr. Bake at 350° for 35 min. Cool 5 min.; invert pan and remove ring.
Western Coffee Cake Sift flour, spices, sugars, and salt into a mixing bowl. Add salad oil and stir to distribute evenly. Take out ¾ cup of this crumb mixture and set aside for topping. To the remainder of ingredients add baking powder, soda, egg, and buttermilk. Beat well to smooth. Pour into a greased and floured 9" square pan. Sprinkle with topping and nut meats. Bake at 375° for 40 min. Cut into 12 pieces and serve while hot. Makes 6 generous servings.