Oatmeal Coffee Cake

 

1¼ cups boiling water

1 cup quick-cooking oats (not instant)

½ cup butter (1 stick), softened

1 cup light brown sugar, packed

1 cup granulated sugar

2 large eggs, well beaten

1 tsp. vanilla

1½ cups all-purpose flour

1 tsp. baking soda

1 tsp. cinnamon

½ tsp. salt

 

Preheat oven to 350 degrees. Pour the boiling water over the oats and let stand for 20 minutes. Cream butter, brown sugar and granulated sugar. Add the oats (the water will have been absorbed by the oats) to the creamed mixture, beaten eggs and vanilla. Sift together the flour, baking soda, cinnamon and salt and add to the creamed mixture. Pour into a greased 9x13 pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.

 

Icing:

½ cup heavy cream or half-and-half

1 cup light brown sugar, packed

4 Tbsp. butter

1 cup flaked coconut

1 cup chopped pecans

1, 8-oz. can crushed pineapple, well drained (op)

 

Combine the topping ingredients and spread evenly on top of the cake. Put it under the broiler till golden brown and bubbly, which will take 1 to 2 minutes, (watch). Cut in 12 squares to serve, 3 across and 4 down.

Blueberry Coffee Cake

Use any flavor 21-oz. can of pie filling for this recipe, strawberry, peach, apple, etc.

 

1, (18.25-oz.) pkg. Deluxe Moist white cake mix (Ingles carries Laura Lynn cake mix in this hard-to-find size)

½ cup sour cream

1/3 cup butter, softened

1 tsp. vanilla extract (I used Kahlua liqueur)

2 large eggs

1 (21-oz.) can blueberry pie filling

Glaze:

1 cup powdered sugar

2 tbsp. whole milk

½ tsp. vanilla

 

Preheat oven to 350 degrees. Grease bottom and sides of jelly roll pan. (15½ x10½ - inch) with Pam and sprinkle lightly with flour, shaking off excess.(I use Pam for Baking because it has flour already in it). In a large bowl, with a large spoon, stir cake mix, sour cream, butter, vanilla and eggs together until a soft dough forms and no visible flour remaining. Remove 1 cup of this batter and spread the rest evenly in pan. Use a bent spatula./ This will take a few minutes because dough is very sticky and moves around. Be sure and get an even thickness so it will bake even.  Spread the pie filling evenly over dough in pan and drop the reserved 1 cup of dough in small dollops (about 1/3 to ½ of a tablespoon measuring spoon) over pie filling. Bake 25 to 30 minutes. Cool on cake cooling rack for 30 minutes.

 Glaze: beat the glaze ingredients together with a spoon until smooth and drizzle over top of cooled cake.  Let sit until glaze is set and cut into desired serving squares.