Country Kitchen Coffee Cakes

By Addie

With this recipe and its toppings, you have a choice of coffee cakes that are perfect when you want something a little sweet. Leftover coffee cake can be wrapped in foil and reheated in the toaster oven.

Photo above is of Apple Kuchen option.

Ingredients

• Place in this order in mixing bowl:
• 1 packet active dry yeast
• 2 cups flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 3 eggs
• 1/4 cup butter or margarine, melted or softened*
• 2/3 cup hot milk
• Place butter in milk to melt when milk is heated.

Preparation

Step 1

With electric mixer, beat at medium low speed for 3 minutes. (Batter may climb beaters; just push down with rubber spatula.) Spread in well-greased 13x9-inch pan. Prepare a topping below and sprinkle over batter. Cover; let rise in warm place 30 minutes, or until light. Bake at 375-degrees for 20 to 25 minutes, or until golden brown. Frost while warm, if desired, with:

VANILLA GLAZE:
Mix together:
1 cup sifted powdered sugar
1 teaspoon vanilla
3 teaspoons milk
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TOPPINGS TO CHOOSE FROM:

SWEDISH CINNAMON COFFEE CAKE:
Combine: 1/2 cup sugar, 2 tablespoons butter or margarine, ¼ cup chopped nuts, if desired, and 1 1/2 teaspoons cinnamon.
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GERMAN STREUSEL COFFEE CAKE:
Combine: 1/2 cup sugar, 2/3 cup flour, 1/4 cup butter or margarine, and 1/2 teaspoon cinnamon. Bake 25 to 30 minutes.
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APPLE KUCHEN:
Arrange 2 cups thinly sliced, pared apples in rows on batter. (Or use 1 cup blueberries or peach slices.) Combine: 1/2 cup sugar, 2 tablespoons flour, and 1 teaspoon cinnamon. Sprinkle over apples. Bake at 350-degrees for 35 to 40 minutes, or until apples are tender. Best served warm.