Recipe

The easiest and most delicious- that makes muffins, cake or loaf- is by Cinnabon. You can get it at Costco and has three kits of batter, crumbles, and icing. And I believe you just add water!

This isn't coffee cake but it is similar. It is called Monkey Bread/ Cake or Bubble Bread depending upon what you called it growing up.

Monkey Cake
4-pack biscuits (8 large or 10 per can)
Cinnamon
Sugar
Brown Sugar
Butter

Preheat oven to 350 degrees.

Mix 1/2 cup granulated sugar with a teaspoon of cinnamon. If you run out, just make a little more.
Cut each biscuit into fours.
Roll each quarter into a ball.
Roll each ball in cinnamon/sugar mix
Place each cinnamon ball in a greased bundt pan

Mix 1 cup brown sugar with 1/2 cup of butter and 1 teaspoon of cinnamon.
Heat on stove until melted.
Pour over biscuit balls

Heat for 35-40 minutes at 350. Turn upside down on a serving plate.

This is my absolute favorite one and it's easy! You can just leave out the pecans if needed.

Cinnamon Nut Coffee Cake

Cake
1 3/4 C flour
1 C sugar
1 t salt
2 t baking powder
3/4 C evaporated milk
4 egg whites
1/2 t almond extract
1/2 t vanilla
½ C margarine

Mix together dry ingredients. Add remaining ingredients and mix for 2 min. on medium speed.

Topping
1 C chopped nuts
1 t cinnamon
1/2 C sugar

Combine all until well blended. Pour 1/2 of cake mixture into 13x9x2" greased & floured pan. Sprinkle with 1/2 of topping. Repeat layers. Bake at 37 20-25 minutes.

Chocolate Marble Option:
Sprinkle 1 to 2 C chocolate chips over cake when sprinkling on the Topping.

Check out www.allrecipies.com - I've found some really good recipies on that site.

Carmel Coffee Cake

2 (10-12 ounce) tubes or 3 (7.5 ounce) tubes refrigerator biscuits
1 cup brown sugar
1 cup (1/2 pint) whipping cream (half and half does not work)

Heat oven to 350 degrees. Stand biscuits upright in a circle in a greased bundt pan or any solid bottom tube pan. Sprinkle brown sugar on top of biscuits. Pour whip cream over sugar and biscuits. Bake 30 minutes or until golden brown. Allow to stand 10 minutes before inverting on a plate. Spread excess caramel sauce on the rolls.

Sonya-
I don't have a recipe for you, but if you don't find a recipe or decide against making a coffee cake head over to the Corner Bakery Cafe. They have a GREAT Cinnamon Cream Cake. Super Yummy!!!!
A.

I got this recipe from an old teacher of mine.

SOUR CREAM COFFEE CAKE

1 DUNCAN HINES BUTTER CAKE MIX
1 CUP SOUR CREAM
1/2 CUP SUGAR
3/4 CUP VEGETABLE OIL

Mix all ingredients and beat until smooth and fluffy.

Pour into 10 X13 baking pan (you can use whatever size pan you have or a baking sheet will make the cake thinner)

Mix together: 1/4 cup brown sugar and 2 Tablespoons cinnamon. Sprinkle over cake mixture then swirl with knife into the cake mixture.

Bake at as directed on cake box (probably 350 degrees for 25-35 minutes).

While still warm drizzle with the following icing mixture:

1 cup powdered sugar
2 Tablespoon milk/cream
1/2 teaspoon vanilla..............Mix together and drizzle over warm cake.


This cake feezes well...do not drizzle with icing. Freeze cooled cake. When cake is thawed and ready to serve, drizzle with the powdered sugar mixture.

I hope this all makes sense. I just do it and don't really think to put down how I do it (except for the ingredients).

Sonya, you can also go to www.cooks.com and search. I've been very happy with what I find there!

Bisquick has a great recipe on their box! I'm making it this weekend for my hubby!!

Usually there is a recipe on the side of the Bisquick box that pretty good.

Bisquick acutally does one, usually on the box. I like it, but I double the struedel portion of it to make it more cinamon and less cake.

I too love the recipe from Bisquick. It's easy and you don't need that many ingredients. BUT, you have gotten a lot of good ideas. I might add some of the ideas together. Example, use the Bisquick recipe, but add pecans, or sour cream, or double the struedel like someone already mentioned. Make it your own that way. Thanks for asking. I'm going to try some of these recipes for myself. Yum!!

I have a few, this is probably overkill, but if you're like me, you like to have many options. Both are good, but one is totally from scratch, the other is a doctored up mix:
Sour Cream Coffee Cake With Brown Sugar-Pecan Streusel
From America's Test Kitchen
Serves 12-16
Streusel
3/4 cup unbleached all-purpose flour (King Arthur is the BEST)
3/4 cup granulated sugar
1/2 cup packed dark brown sugar
2 tablespoons ground cinnamon
2 tablespoons cold unsalted butter, cut into 2 pieces
1 cup pecans, chopped

cake
1 1/2 sticks unsalted butter softened, but still cool, cut into 1/2-inch cubes, plus 2 tablespoons butter for greasing pan
4 large eggs (makes sure they are large size, not extra or jumbo)
1 1/2 cups sour cream
1 tablespoon vanilla extract
2 1/4 cups unbleached all-purpose flour
1 tablespoon baking powder (non-aluminum is best, Rumford brand in red can is available at most stores except Kroger)
3/4 teaspoon baking soda
3/4 teaspoon salt

For the struesel: in a food processor, process flour, granulated sugar, 1/4 cup dark brown sugar, and cinnamon until combined, about 15 seconds. Transfer 1 1/4 cups of flour/sugar mixture to a small bowl; stir in remaining 1/4 cup brown sugar & set aside to use for streusel filling. Add butter & pecans to flour mixture in food processor; pulse until nuts and butter resemble pebbly pieces, about 10 1-second pulses. Set aside to use as struesel topping.

For the cake:
1. Adjust oven rack to lowest position and heat oven to 350. Grease 10" tube pan (10 cup capacity) with 2 tables softened butter. Whsk eggs, 1 cup sour cream and vanilla in medium bowl until combined.
2. Combine flour, sugar, baking powder, baking soda and salt in bowl of standing mixer; mix on low speed for 30 seconds to blend. Add remaining butter & sour cream; mix on low speed until dry ingredients are moistened and mixture resembles wet sand, with few large butter pieces remaining, about 1 1/2 minutes. Increase to med. speed and beat until batter comes together, about 10 seconds; scrape down sides of bowl with rubber spatula. Lower speed to medium low and gradually add egg mixture in 3 additions, beating for 20 seconds after each addition and scraping down sides of bowl if necessary. Increase speed to medium high and beat until batter is light & fluffy, about 1 minute.
3. Using rubber spatula, spread 2 cups of batter in bottom of pan, smoothing surface. Sprinkle evenly with 3/4 cup streusel filling without butter or nuts. Reapeat with another 2 cups of batter and remaining 3/4 cup streusel filling w/o butter or nuts. Spread remaining batter over, then sprinkle with streusel topping with butter & nuts.
4. Bake until cake feels firm to touch & long toothpick or skewer inserted into center comes out clean (bits of sugar topping may cling to tester), 50-60 minutes. Cool cake in pan on wire rack for 30 minutes. Invert cake onto rimmed baking sheet, remove tube pan, place wire rack on top of cake, and reinvert cake streusel-side up. Cool to room temp before serving (2 hours). Cake can be wrapped in foil & stored at room temp up to 5 days.

Cinnamon-Chocolate-Apricot Coffee Cake
The Cake Mix Doctor - By Anne Byrn
(lots of coffe cake recipes,a must have!)
Serves 16
Vegetable oil spray for misting pan
Flour for dusting pan
1 pkg plain white cake mix (containing no pudding - Duncan Hines in red box)
3/4 cup finely chopped dried apricots or dried cherries
1/2 cup miniature semisweet chocolate chips
1 teaspoon ground cinnamon
1 pkg (3.4 oz) vanilla instant pudding mix
1 cup sour cream
1/2 cup vegetable oil
1/4 cup sugar
4 large eggs
2 teaspoons powdered (confectioners') sugar

1. Place rack in center of over & preheat to 350. Lightly mist a 12 cup bundt pan with oil spray & dust with flour. Shack out excess flour & set pan aside.
2. For streusel filling, place 2 tableslpoons cake mix, the apricots (or cherries), chocolate chips, and cinnamon in a small mixing bowl. Stir until well combined. Set bowl aside.
3. Place remaining cake mix, the pudding mix, sour cream, oil sugar and eggs in a large mixing bowl. Blend with electric mixer on low for 1 minute. Stop machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down sides again if needed. The batter should look thick and smooth. Pour 2/3's of the batter into the prepared pan and smooth the top with the rubber spatula. Spoon the filling over the batter in the pan. Pur the remaining third of the batter over the filling and smooth it out with the rubber spatula.
4. Bake the cake until it is light brown and springs back when lightly pressed with your finger, 40-45 minutes. Remove from pan from the oven and place it on a wire rack to cool for 20 minutes. Runa a long, sharp knife around the edge of cake and invert it onto a rack to complete cooling. Or transfer the cake to a serving platter to slice & eat while still warm. Sift the powdered sugar over the top for garnish.

* Store this cake, ocered in aluminum foil or under a glass cake dome at room temp for up to 1 week.

K.