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Devils Lake Journal - Devils Lake, ND
  • Trading Post: Brunch Coffeecake

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  • 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.

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