Coffee Cake

[Kim, Cookie Master]

This is one my mom has made for so many years that I have lost track. She stared with cherry, but has branched out to other flavors over the years. She says that she could just eat the dough by itself.


FRUIT FILLED COFFEE CAKE

Pre-heat 375

1 c shortening (NO substitutes!)

3 eggs

1 1/2 c sugar

2 c flour

1 tsp. baking powder

1 tsp. salt

1 tsp. vanilla

1 can (22 oz or so) of good quality fruit pie filling,any fruit you choose

Combine shortening,eggs,sugar,baking powder,salt and vanilla, until well mixed. Reserve a small amount of dough, set aside. Pour the rest into a GREASED 13x9 pan, but do NOT even it out. Spread on the fruit. Dot with remaining dough.

Bake at 375 for 30-35 min.

Serve with powdered sugar sugar.

Serves 12

[Kim, Cookie Master]

This one is one my grandma is famous for. It has a lattice top,but even a beginner can do this one. You just need a good place to roll out your dough. I do not know what size of pan she actually uses, but it is the largest one she owns, and is the same size as mine in a three pan set. Adjust yours as needed. These are called pineapple squares, but we have done them with 2 flavors at one time. Like pineapple on one end and cherry at the other. Some fruits spread better than others.



PINEAPPLE SQUARES

Chill dough for 2-4 hours or overnight

Pre-heat 350 when ready to bake


4 c. flour

1 tsp. salt

2 sticks of butter or margarine


3 eggs. beaten

1 c sugar

1 c sour cream (the thicker the better)

1 tsp. baking powder

1 tsp. baking soda

2 (22 oz) cans of fruit pineapple pie filling (or other flavor. Apple is NOT recommended)

In large bowl, cut in butter,flour and salt. Set aside. In a medium bowl, mix eggs, sugar,sour cream, baking soda and baking powder. Then add sour cream mixture LIGHTLY to the flour mixture. Cover and chill 2-4 hours or overnight.

Pre heat oven to 350. Lightly dust surface with powdered sugar. Roll out 3/4 of the dough to fit pan. Place in a LIGHTLY FLOURED pan. Spread filling from one end to the middle, one can at a time. Roll out reserved dough, again on a lightly dusted with powdered sugar surface, and cut strips to make the lattice top. Lay the strips on top of the filling, to create the lattice top.

Bake at 350 for 30 minutes.

Cool and serve dusted with powdered sugar.

Makes about 6-7 dozen (The original recipe says it serves 80)