Cinnamon Coffee Cake

Sometimes you crave something sweet, but you don't want to go to a lot of trouble. You just want something quick and easy to throw together.

This is it. Not a lot of fuss, not a lot of ingredients, just delicious goodness that comes together pretty quick. I think it would be perfect for those days when company arrives without notice.

Cinnamon Coffee Cake

1 cup oil
2 eggs beaten
1 tsp vanilla
1 cup milk
1 cup sugar
3 cup flour
3 tsp baking powder
½ tsp salt
1½ cup brown sugar
2 tsp cinnamon
½ cup butter, melted



In a large mixing bowl. combine oil, eggs, vanilla and milk together.  Add in the sugar, flour, baking powder and salt.

In a small bowl combine the brown sugar and cinnamon.

Pour half the batter into a 9x13 pan.   Sprinkle half of the brown sugar and cinnamon mixture, then top with the remaining batter.  Sprinkle the leftover streusel mixture on top.

Drizzle with the melted butter.  (I know it seems like a lot, but it really does make the cake)

Bake, uncovered at 350 for 25-30 minutes.

Raspberry Coffee Cake

Not much to say on this one other than YUMMY!

A delicious sour cream coffee cake with a raspberry filling and a streusel topping, I mean, what's not to like?  Even better, you can substitute the raspberry filling with apple, cherry, blueberry or blackberry.

I found this recipe a long time ago on the Land O' Lakes website, it's been saved in my stash and I just recently found it again, so this is dessert for tonight.

Raspberry Coffee Cake

Credit:  Land O' Lakes

Coffee Cake
1 cup sugar
1/2 cup LAND O LAKES® Butter, softened
1 cup LAND O LAKES® Sour Cream
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (21-ounce) can cherry pie filling**

Topping
1/4 cup all-purpose flour
1/4 cup sugar
1/4 cup chopped pecans
1 teaspoon ground cinnamon
3 tablespoons LAND O LAKES® Butter


Directions
Heat oven to 325°F. Combine 1 cup sugar and 1/2 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy.

Add sour cream, eggs and vanilla; continue beating until well mixed. Reduce speed to low; add 2 cups flour, baking powder, baking soda and salt. Beat until well mixed.

Spread half of batter into greased and floured 13x9-inch baking pan. Spoon cherry pie filling over batter. Spoon remaining batter over pie filling; spread carefully.

Stir together 1/4 cup flour, 1/4 cup sugar, pecans and cinnamon in medium bowl. Cut in 3 tablespoons butter until mixture resembles coarse crumbs. Sprinkle crumb mixture over batter. Bake for 45 to 50 minutes until toothpick inserted in center comes out clean and topping is dark golden brown. .

*Substitute 1 (21-ounce) can your favorite flavor pie filling.