• A cake, often sponge cake, which is made with coffee or has a coffee flavour.
• A cake served with coffee or eaten at breakfast. Under this definition, a coffee cake does not necessarily contain coffee. Coffee cakes are typically flavored with cinnamon, nuts, and fruits. Apples are also a common fruit to add as an ingredient to this dessert, and one might hear the phrase "apple coffee cake". These cakes sometimes have a crumbly or crumb topping called Streusel.

INGREDIENTS

• 1/3 cup chopped walnuts
• 1/2 cup butter or margarine, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 (16 ounce) can whole berry cranberry sauce, divided
• GLAZE:
• 3/4 cup confectioners' sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

DIRECTIONS

1. Sprinkle walnuts into a greased 10-in. fluted tube pan. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Stir in almond extract. Combine the dry ingredients; add to creamed mixture alternately with sour cream. Spread half of the batter over walnuts. Top with half of the cranberry sauce. Repeat layers. Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
2. In a small bowl, combine glaze ingredients until smooth; drizzle over cake.

INGREDIENTS

• 1/2 cup butter, softened
• 1 cup white sugar
• 2 eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup semisweet chocolate chips
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C) grease and flour a 9x13 inch pan.
2. In a medium bowl, stir together the flour, baking powder and soda. Set aside.
3. In a large bowl, cream the butter and 1 cup of sugar. Add eggs, sour cream and vanilla. Mix well.
4. Add the flour mixture and combine. Batter will be thick.
5. In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon. Set aside.
6. Spread half of the cake batter in prepared 9x13 inch pan. Sprinkle half of the chocolate chip mixture over the batter. Repeat with the remaining batter, and then the remaining chocolate chip mixture.
7. Bake at 350 degrees F (175 degrees C) for 25-30 minutes or until a toothpick inserted near the center comes out clean.

INGREDIENTS

• 1 cup butter
• 2 cups white sugar
• 4 eggs
• 2 cups sour cream
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 cup white sugar
• 2 teaspoons ground cinnamon
• 1 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a medium bowl, mix the flour, baking powder and baking soda together and set aside. In a separate small bowl, combine 1/2 cup sugar, cinnamon, and nuts. Set aside.
2. In a large bowl, cream butter and 2 cups white sugar until light and fluffy. Add eggs, sour cream, and vanilla extract. Add flour mixture and beat until well combined.
3. Pour half of batter into Bundt pan. Sprinkle half of the nut mixture on top of batter in pan. Add remaining batter, and sprinkle with the last of the nut mixture.
4. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into cake comes out clean.

INGREDIENTS

• 1 1/3 cups graham cracker crumbs
• 3/4 cup chopped walnuts
• 3/4 cup packed brown sugar
• 1 1/2 teaspoons ground cinnamon
• 2/3 cup butter, melted
• 1 (18.25 ounce) package yellow cake mix
• 1 cup water
• 1/4 cup vegetable oil
• 3 eggs
• 1 cup confectioners' sugar
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon butter flavored extract (optional)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Make the streusel: In a medium bowl, combine the graham cracker crumbs, nuts, brown sugar and cinnamon. Stir in the melted butter. Set aside.
2. In a large mixing bowl, combine the cake mix, water, oil, and eggs. Beat on low speed with an electric mixer just until moistened. Beat on medium speed for 2 minutes longer. Spread 1/2 of the batter into a greased 9x13 inch pan. Sprinkle on 1/2 of the streusel mixture. Carefully spread the remaining 1/2 of the cake batter over the streusel, and sprinkle with the remaining streusel.
3. Bake for 35 to 40 minutes or until a toothpick inserted comes out clean. Cool slightly, then drizzle with the powdered sugar icing. Best if served warm. Makes 12 to 16 servings.
4. To make the Icing: In a small bowl, combine confectioners sugar with vanilla and butter flavoring. Add a few drops of water until you achieve drizzling consistency.

INGREDIENTS

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon baking powder
• 1 cup butter, softened
• 1 cup sour cream
• 1 1/2 cups white sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 1/2 cup brown sugar
• 1 cup chopped pecans
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, melted

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
2. In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
3. To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
4. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.

What's better in the morning than a bite of something delicious with a cup of coffee? This coffee cake's strawberries and rhubarb offer just the right sweet-and-sour balance for a tasty morning treat.

Ingredients:

• 1/2 cup (125 mL) butter, softened
• 1 cup (250 mL) granulated sugar
• 2 eggs
• 1 tsp (5 mL) vanilla
• 2 cups (500 mL) all-purpose flour
• 1 tsp (5 mL) each baking powder and baking soda
• 1/2 tsp (2 mL) salt
• 1 cup (250 mL) sour cream
• 1-1/2 cups (375 mL) chopped strawberries
• 1 cup (250 mL) chopped fresh rhubarb (or frozen rhubarb, thawed and drained)

Streusel:

• 2/3 cup (150 mL) chopped unblanched almonds
• 1/2 cup (125 mL) packed brown sugar
• 1 tsp (5 mL) cinnamon
• 1 tsp (5 mL) icing sugar

Preparation:

In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at at time; beat in vanilla. In separate bowl, whisk together flour, baking powder, baking soda and sa< add to butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Spread in greased 13- x 9-inch (3.5 L) metal cake pan; sprinkle with strawberries and rhubarb.

Streusel:

In small bowl, combine almonds, sugar and cinnamon; sprinkle over fruit. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 35 minutes. Let cool in pan on rack for 5 minutes. Dust with icing sugar. Serve warm or at room temperature.

Ingredients:

• 1/2 cup (125 mL) butter, softened
• 1 cup (250 mL) sugar
• 2 eggs
• 1 tsp (5 mL) vanilla
• 2 cups (500 mL) flour
• 1 tsp (5 mL) each baking powder and baking soda
• 1 tsp (5 mL) cinnamon
• 1/2 tsp (2 mL) ground ginger
• 1/2 tsp (2 mL) salt
• 1 cup (250 mL) sour cream
• 1-1/2 cups (375 mL) chopped dried apricots
• 1/2 cup (125 mL) chopped blanched almonds

• 1/3 cup (75 mL) slivered almonds
• 1/4 cup (50 mL) packed brown sugar
• 1/2 tsp (2 mL) cinnamon
• 1/2 cup (125 mL) icing sugar
• 1 tbsp (15 mL) orange juice
• 1/4 cup (50 mL) chopped dried apricots

Preparation:

Preheat oven to 350°F (180°C).

Grease 10-inch (4 L) tube pan; line bottom of pan with parchment or waxed paper. Set aside.

In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger and salt. Add to butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Stir in apricots and almonds. Spread in prepared pan.

Topping:

Stir together almonds, sugar and cinnamon; sprinkle over batter. Bake in centre of oven for about 55 minutes or until tester inserted in centre comes out clean. Let cool on rack. (Make-ahead: Wrap in plastic wrap; store at room temperature for 2 days. Or overwrap in heavy-duty foil or enclose in airtight container; freeze for up to 2 weeks.)

In small bowl, whisk icing sugar with orange juice; drizzle over cake. Sprinkle chopped apricots over top.