Coffee Cakes, Easy Donuts Recipes
This page is a cookbook collection, showcasing coffee cake recipes drawn from an old cookbook compiled about fifty years ago in a
rural community. It’s a nod to straightforward home baking, complete with quick and easy instructions that evoke the warmth of family
kitchens from decades past.
The Prune Apricot Coffee Cake Recipe, a layered delight that serves 12 and promises a cozy treat best
enjoyed warm. Ingredients include everyday staples like 2 cups of sifted all-purpose flour, 3/4 cup shortening, 3/4 cup granulated
sugar, two eggs, and 3/4 cup milk, flavored with vanilla. The fruity twist comes from 3/4 cup each of dried apricots and prunes, folded
into the batter. A sweet cinnamon mixture—made with 2/3 cup light brown sugar, 1 tablespoon each of flour and cinnamon, melted butter,
and chopped walnuts—adds a crunchy, spiced topping and filling.
Baking is straightforward: Preheat the oven to 350 degrees, beat the shortening and sugar until fluffy, incorporate eggs, then alternate
adding the dry ingredients with milk and vanilla. Fold in the fruits, layer the batter in a greased 9-inch tube pan with the sugar
mixture and butter, top with nuts, and bake for 55 minutes. After a brief cool on a wire rack, it’s ready to serve.
Try this Sample Recipe. Click on the "Coffee Cake Donut Recipes" link for more recipes..
Prune Apricot Coffee Cake Recipe
Ingredients required3/4 cup dried apricots
3/4 cup dried prunes
2 cups of sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening
3/4 cup of granulated sugar
two eggs
3/4 cup milk
1 teaspoon vanilla
Sugar Cinnamon Mixture
2/3 cup light brown sugar, firmly packed
1 tablespoon flour
1 tablespoon cinnamon
6 tablespoons butter or margarine melted
1/3 cup chopped walnuts
Preheat fat 350 degrees
Instructions for Prune Apricot Coffee Cake Recipe
Combined brown sugar, flour and cinnamon in a small bowl. Set aside. In a large bowl, at medium speed beat shortening with granulated sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. At low speed beat in flour, baking powder and salt, (which has been sifted together), (three additions) alternately with milk and vanilla (two editions) beating until just combined. With rubber scraper, gently fold in prunes and apricots. Turn 1/3 of the batter into 9 inch tube pan lightly greased and floured, spreading evenly. Sprinkle with 1/3 of the brown sugar mixture, then with 2 tablespoons of melted butter. Repeat layering twice. Sprinkle top with chopped nuts. Bake 55 minutes or until done. Let cool on wire rack about 25 minutes. Remove from pan. Serve warm. Serves 12.
