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You Asked For It

Coffee breaks should take the cake

By ELLEN FOLKMAN
Published April 11, 2007

Arlene Tracht wanted some coffee cake recipes. Leanora Luongo shares an easy Italian anise coffee cake that starts with a cake mix. Leanora says it keeps well in a container with a tight-fitting lid.

Dottie Margaritis shares an easy coffee cake that is versatile because you can use your favorite preserve combination.

Rich butter pecan coffee cake is the recipe Mary Ann Musselman hopes Arlene likes. It has been a favorite with Mary Ann's family for a long time. The recipe is good for a crowd because it makes two cakes, but they freeze nicely.

Bill Henry offers a peach crumb coffee cake for Arlene to try.

For more coffee cake recipes from readers, visit www.food.tampabay.com.

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DESSERT

Easy Italian Anise Coffee Cake

For: Arlene Tracht of Tarpon Springs

From: Leanora Luongo of Zephyrhills

1 box Duncan Hines cake mix of your choice, yellow, white or chocolate

Ingredients to prepare cake mix plus:

1 1/2 teaspoons cinnamon

2 teaspoons anise extract

1/2 cup chopped walnuts

- Prepare cake mix according to package directions. Gradually add 1/2 teaspoon cinnamon and anise extract and blend well. Gradually add walnuts and fold in with a wooden spoon. Let mixture stand for 15 minutes.

- Grease and flour a Bundt pan. Preheat oven to 350 degrees. Pour half of the cake batter into prepared pan. Sprinkle remaining cinnamon over batter. Pour remaining batter into pan and sprinkle with additional walnuts if desired.

- Bake at 350 degrees for 30 to 35 minutes. Cool and serve.

DESSERT

Quick and Easy Coffee Cake

For: Arlene Tracht of Tarpon Springs

From: Dottie Margaritis of Tierra Verde

3 tablespoons sugar

1 teaspoon cinnamon

2 cups Bisquick mix

1 egg

2/3 cup milk

Apricot and raspberry preserves, or your choice of any 2

Glaze recipe follows

- Mix 1 tablespoon of sugar and the cinnamon together, and set aside.

- Mix together Bisquick, remaining sugar, egg and milk. Spread in 9-inch cake pan. Sprinkle with cinnamon sugar. Dot with preserves, about 5 tablespoons of each. Bake at 400 degrees for 20 minutes. Remove from oven and turn out on serving dish. Drizzle with glaze.

Glaze: Combine 2/3 cup confectioners' sugar and 3 teaspoons water, or until drizzling consistency is reached.

DESSERT

Rich Butter Pecan Coffee Cake

For: Arlene Tracht of Tarpon Springs

From: Mary Ann Musselman of Redington Beach

1 cup granulated sugar

1 cup dark brown sugar

1 cup butter

2 cups flour

8-ounce container sour cream

2 eggs, beaten

1 rounded teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla

4 ounces chopped pecans

- Preheat oven to 350 degrees. Mix granulated sugar, brown sugar, butter and flour with pastry blender or electric mixer until fine crumbs form. Reserve 1 cup of this mixture for topping.

- To the remaining crumb mixture, stir in the remaining ingredients, except pecans. Spread into two greased and floured 8-inch square pans.

- Sprinkle with reserved topping mixture and pecan pieces. Bake at 350 degrees for 35 to 40 minutes. Do not overbake.

DESSERT

Peach Coffee Crumb Cake

For: Arlene Tracht of Tarpon Springs

From: Bill Henry of Largo

1 3/4 to 2 1/4 cups flour

1/2 cup granulated sugar

1 package active dry yeast

1/2 teaspoon salt

2/3 cup squeeze margarine

1/4 cup milk

1/4 cup water

2 eggs

1 (16-ounce) can peach slices, well-drained, cut in half

1/2 cup packed brown sugar

1/2 cup flour

1 1/2 teaspoons nutmeg

- In small bowl combine 1 cup flour, granulated sugar, yeast and salt.

- Heat 1/3 cup margarine, milk and water over low heat until warm. Add to flour mixture; beat 2 minutes at medium speed with electric mixer.

- Add 1/2 cup flour and eggs; beat at high speed 2 minutes. Stir in enough remaining flour for a stiff batter.

- Spread into a well greased 9-inch square pan. Arrange peaches evenly over batter. Sprinkle combined remaining margarine, brown sugar, flour and nutmeg over peaches. Cover; let rise in warm place until double in volume, about 25 minutes.

- Bake at 375 degrees for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.

Recipe request

Karen Wenner would like two recipes. The first is for a potato puff that can be made with leftover mashed potatoes. The second is for a confetti rice mold. She had one recently at a party and would like to make it.

You Asked for It is a reader mail column. Send requests to You Asked for It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net Please put "Recipe request" in the subject line. Be sure to include your full name, city and phone number.

[Last modified April 10, 2007, 11:47:18]