North Texas Student Union Coffee Cake

I made some of this coffee cake for Mom last night to see if it was like the "real thing" that she my grandmother's old Bridgeport Methodist Cookbook, we now have the recipe....it also helps that Imust have guessed right on a few of the vague instructions, like add vanilla....didn't say how much, just to add it!

So, here is the recipe for one and all....

North Texas Student Union Coffee Cake

Cake Ingredients:
4 cups flour
4 Tablespoons of Dry Milk
4 teaspoons of backing powder
1 teaspoon of salt
1 1/3 cup of sugar
12-14 Tablespoons of shortening (I used the butter shortening because I had it open)
2 eggs
2 teaspoons of vanilla (I used the real vanilla, not imitation)
1 1/2 cups of water

Topping Ingredients:
1/2 stick of butter
3/4 cup of sugar
1/4 cup of flour
1 Tablespoon of cinnamon

Combine flour, milk, baking powder, salt, and sugar.

Add shortening and cut in as you would a pie crust.

Add eggs, water, vanilla, and beat (I used my paddle attachment on my kitchen aid and barely had to mix it, just mix until it is incorporated nicely.) The mixture will be fairly thick.

Pour into a greased (I greased my glass 13X9 baking dish with butter because I was out of Pam) baking dish.

Melt butter and pour or brush it on the top. Mix the sugar, flour, and cinnamon for the topping and layer on top and pat down a little. You can top with chopped pecans if you like.

Bake for about 55 minutes until a toothpick in the middle comes out fairly clean. This puffs up pretty tall, so it take a while. My instructions said to cook for 35 minutes but I found it needed a lot more, so just keep an eye on it.

This is a great cake for breakfast or a brunch. I am sure it is good with coffee as well but I don't drink coffee so I had it with milk!

Sour Cream Coffee Cake

I made this for Mandy's baby shower---yum!

1 ½ c. sugar
¾ c. butter or margarine, softened
3 eggs
1 ½ tsp. vanilla
3 c. flour
1 ½ tsp. baking powder
1 ½ tsp. baking soda
¾ tsp. salt
1 ½ c. sour cream

Heat oven to 350 degrees. Grease bundt cake pan, tube pan, or 2 loaf pans.
Beat sugar, butter, eggs, and vanilla in large mixer bowl on medium, scraping bowl occasionally, 2 min. Beat in flour, baking powder, baking soda, and salt alternately with sour cream on low speed. Prepare filling.

Spread 1/3 of the batter in the pan and sprinkle with 1/3 of the filling (about 6 T.). Repeat 2 times. Bake until toothpick inserted near center comes out clean, about 1 hr. for bundt pan. Cool slightly; remove from pan. Cool 10 min. and drizzle with glaze. Makes 14-16 servings.

Filing –
Mix ½ c. packed brown sugar, 1 ½ tsp. cinnamon, ½ c. chopped nuts (opt.)
Light Brown Glaze –
¼ c. butter or margarine
2-3 T. powdered sugar
1 tsp. vanilla
1-2 T. milk
Melt butter in saucepan over medium heat or in microwave. Stir in p. sugar and vanilla. Stir in milk a little at a time until glaze is smooth and of desired consistency.