Buttery coffee cake has a deliciously crunchy topping


March 18, 1992|By Sherrie Ruhl | Sherrie Ruhl,Staff Writer

Linda Bumstead of Manchester sent us this tasty recipe. She said it was a favorite of her mother's. The recipe is for Bernadette Bergin of Baltimore. Ms. Bergin said she wanted a butter coffee cake recipe with a thick, rich topping.

After baking and while still warm, we spread a simple crunchy nut topping over the top. If you want to do this, melt 3/4 cup butter and stir in 1 cup brown sugar and 1/2 cup pecans or walnuts. Drizzle on warm cake.

Butter coffee cake

Makes 1 cake.

2 packages yeast

1/2 cup warm water

1/2 cup warm milk

1/2 cup sugar

1 teaspoon salt

1/4 cup butter or margarine melted

2 eggs, beaten

4 1/2 to 5 cups flour

butter topping, recipe follows

Heat oven to 375 degrees. Soften yeast in water with pinch of sugar. Mix milk, remaining sugar, salt and butter. Stir into yeast mixture, then add eggs. Add flour, a little at a time with a spoon. As dough becomes thicker, use your hands to mix together. Turn dough out of bowl and knead for about 10 minutes on floured surface. Place in large, greased bowl, cover with clean towel and let dough rise in a warm place for 1 1/2 to 2 hours or until doubled in bulk. Punch down and let rise again. Spread dough into 13-by-9-inch pan. Spread butter topping on dough and let rise again 15 to 30 minutes. Bake in a 375 degree oven for 25 to 30 minutes.

Butter topping

Tops one cake.

1 cup granulated sugar

1/2 cup brown sugar

1/4 cup butter

2 teaspoons vanilla extract

1 egg, beaten

Cream sugars and butter. Add extract and egg. Spread on top of yeast dough before baking.


Dianne Hubbard of Baltimore says these cookies are so good you can't stop eating them. This recipe is for Patricia Gick, who had requested a chocolate chip cookie made with confectioners sugar. Ms. Hubbard says it is important to watch the cookies carefully as they bake so they don't get too brown.

Chocolate chip cookies

Makes one batch.

2 cups butter, softened

2 cups confectioners sugar

2 teaspoons vanilla

1/2 teaspoon salt

4 1/2 cups flour

1 8-ounce package chocolate chips

confectioners sugar, for sprinkling

Heat oven to 350 degrees Fahrenheit. Cream butter and confectioners sugar. Beat in vanilla and salt. Stir in flour until well blended. Add chocolate chips. Dough will be stiff. Shape into 1-inch balls. Place on ungreased cookie sheet. Flatten with fork. Bake for about 11 minutes, watching carefully so that cookies do not brown. While still warm, sprinkle with confectioners sugar.

Recipe requests

* John Ronaldson of Bethesda wants ham glaze recipes for Easter. He is looking for something unusual, not a pineapple and cherry topping.

* Marla Berker of Bel Air wants a recipe for individual crab souffles. She says the recipe may have come from Gourmet or Bon Appetit magazine several years ago. The crab souffles became very puffy when baked.

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