Coffee Cake – and other names for it
This coffee cake recipe is my go-to when I need a simple but appealing dessert. You can make this ahead of time and put it in the freezer. It is called a coffee cake, but the terms “bars” or “torte” work as well. I clipped this recipe from a magazine in a doctor’s office years ago – like thirty or so. I have no idea to whom I should give credit, but I’m told it’s in some other cookbooks as well.
My hubby does not like cake, but he’ll eat this when I call it a torte or a bar. It’s true – it works every time. I like to make a big pan of this and cut it into bars, then put them into the freezer. They’re easy to pull out, quick to thaw, and fun to serve. I’ve served it with ice cream or cool whip. Choose the fruit filling you like best. My go-to is blueberry, but I have family members who prefer the cherry.
The instructions for the coffee cake
This recipe has a pound-cake type texture, and I assume it’s because the recipe calls to add one egg at a time, beating well after each egg.
The recipe calls for a powdered sugar glaze, but I never use it. This recipe serves 20-24 people.
Serving the Coffee Cake
This cake can be served for breakfast, for tea, for lunch, or any other time. I usually use cool whip as a topping, but ice cream works just as well.
Anytime you serve it, it’s bound to be a hit!
- 1 cup butter or margarine
- 1¾ cups sugar
- 4 eggs
- 1 tsp. vanilla
- ½ tsp. almond extract
- ½ tsp. salt
- 3 cups flour
- 1½ tsp. baking powder
- 1 can pie filling (blueberry or cherry)
- Cream butter and sugar
- add eggs one at a time, beating well after each
- Add remaining ingredients except pie filling
- Save 1 cup batter
- Spread remainder into greased jelly roll pan
- Spread pie filling over dough
- Drop remaining batter by spoonful on top here and there
- Bake at 350 (30-35 min in 11 x 17 pan) OR 45 minutes (in a 10.5 x 15.5 in. pan).
- Make a powdered sugar icing and drizzle on cake when cool
- Cut cake into squares