Julie Kern-Morrison of New Berlin, Ill., loves this coffeecake.
“My mom, June Kern, made this recipe all the time. She found it in a farmer’s magazine many years ago. She’s gone now, but I make it all the time. It brings back the fond memories of my childhood,” she wrote.
Family recipes have a way of bonding family members. Here’s Julie’s coffeecake recipe, or rather, her mother’s.The Trading Post is a recipe-exchange column compiled by Kathryn Rem of The State Journal-Register (Ill.).
Brunch Coffeecake
1/2 cup butter
1 (8-ounce) package cream cheese
1 1/4 cup sugar
2 eggs
1 teaspoon vanilla
2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup milk

Topping:
1/2 cup brown sugar
1/2 cup sifted flour
3 tablespoons butter
1 teaspoon cinnamon
Cream butter, cream cheese and sugar until light and fluffy. Add eggs and vanilla; beat well. Sift together dry ingredients and add to creamed mixture alternately with milk, beating until smooth. Spread in a greased and floured 13-by-9-by-2-inch pan.
Make topping: Combine topping ingredients and sprinkle over cake.
Bake at 350 degrees for 30 to 35 minutes or until done.
Makes 12 servings.