From: swwang@iscnvx.lmsc.lockheed.com (Sophia W Wang)
Subject: Re: REQUEST COFFEE CAKES
Organization: Lockheed Missiles and Space Co.
X-Newsreader: Tin 1.1 PL4
Date: Fri, 6 Nov 92 19:31:44 GMT

I lost the article of the person who requested coffee cake recipes.
I think she had mentioned that she had gone to a B&B and had a
coffee cake with apricots or something in it. I couldn't find my
apricot coffee cake, but I have included some others with fruits 
in them.

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My SO loves this coffee cake, especially hot out of the oven. He doesn't
like nuts so I omit them and add a little more of the cinnamon and brown
sugar in the topping.

APPLE NUT COFFEE CAKE
1/2 cup shortening      1 cup sugar
2 eggs                  1 tsp vanilla
2 cups sifted flour     1 tsp baking powder
1 tsp baking soda       1/2 tsp salt
1 cup sour cream        2 cups finely chopped apples

Cream together shortening and sugar. Add eggs and vanilla and beat well.
Sift flour, baking soda, baking powder, and salt together. Add to creamed
mixture alternately with sour cream. Stir in apples. Pour in greased
and floured 9" x 13" pan.

Topping: Combine 1/2 to 1 cup chopped pecans and 1/2 cup brown sugar,
1 teaspoon cinnamon, and 2 tablespoons margerine. Sprinkle over batter.

Bake at 350 degrees for 35-40 minutes.

********
APPLE SWIRL CAKE
2 cups apples           1/4 cup orange juice
3 Tbsp sugar            2 tsp vanilla
1 tsp cinnamon          3 cups sifted flour
2 cups sugar            1 Tbsp baking powder
1 cup cooking oil       1/2 tsp salt
4 eggs
Peel, core, and chop apples into small pieces. Mix together with 3 Tbsp
sugar and cinnamon. Set aside. In large bowl, combine sugar and cooking
oil; beat. Add eggs, orange juice, and vanilla. Sift together flour,
baking powder, and salt; add to creamed mixture. Beat until smooth. Pour
one third batter into greased and floured 12-cup bundt pan alternating
with one half apple mixture. Repeat. End with layer of batter on top. 
Bake at 325 degrees for 60 minutes or until cake tests done. Cool in pan
10-15 minutes; turn out on wire rack or serving plate to complete cooling.
Sprinkle with confectioners' sugar.

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My housemaster's wife used to make this for Sunday brunch. It was terrific!
I don't know how she managed to get the glaze to stay on top, though. I 
like it with lots of glaze, but you can cut back if you don't like it so sweet.
The recipe is from The Williamsville Inn in West Stockbridge, MA.

ELISE BOWEN'S LEMON BREAD
Makes 1 9x5 inch loaf
1 cup sugar                     1 1/2 cups all purpose flour
1/2 cup milk                    1 tsp baking powder
6 tablespoons (3/4 stick)       1/8 tsp salt
  unsalted butter, room temp    finely grated zest of 1 lemon (~1 Tbsp)
2 eggs                          Lemon Glaze*
Preheat oven to 350 degrees F. Grease and flour 9x5-inch loaf pan.
Combine first 4 ingredients in medium bowl and mix well. Blend in 
dry ingredients and lemon zest. Turn into pan and bake 1 hour. Let
cool slightly. Remove from pan and set on piece of foil. Pour hot
Lemon Glaze slowly over surface. Let bread cool completely before slicing.

*Lemon Glaze
1/2 cup sugar       1/4 cup fresh lemon juice
Combine ingredients in small sauce pan. Place over low heat; stir until
sugar dissolves and glaze is hot.

***********
I haven't tried this one--I cut it out of the newspaper a while ago.

CRANBERRY COFFEE CAKE
3/4 cup margerine, softened      1 1/2 tsp baking soda
1 1/2 cups sugar                 3/4 tsp salt
3 eggs, room temperature         1 1/2 cups sour cream
1 1/2 tsp almond extract         1 16-oz can whole-berry cranberry sauce
3 cups all-purpose flour         1/2 cups chopped walnuts
1 1/2 tsp baking powder          Glaze (recipe follows)

 In large bowl, cream margerine and sugar until light. Add eggs, one at
a time, beating thoroughly after each addition. Beat in almond extract.
 Sift together flour, baking powder, baking soda and salt. Add to 
creamed mixture alternately with sour cream, beating well after each
addition. Spoon a third of bater into greased-and-floured bundt or
other 12-cup tube pan. Crumber a third of cranberry sauce over batter. 
Repeat layers two more times, ending with cranberry sauce. Sprinkle nuts
over top. Bake at 350 degrees for 1 hour or until cake tests done. Cool
in pan 5 minutes. Remove from pan and cool on wire rack. Serve warm or
cooled. Drizzle glaze over top. Serves about 20.

GLAZE
3/4 cup confectioners' sugar
1 Tbsp warm water
1/2 tsp almond extract
In small bowl, blend confectioners' sugar with water and almond
extract until smooth.