Breakfast can be a quick bowl of oatmeal, or cold cereal, but add this coffee cake and you have made it something special. The occasion doesn’t have to be special. Breakfast with the family around the kitchen table on a Saturday or Sunday morning is special enough. This is prime family time in busy homes.
Muffins, smoothies, and pancakes are typical and traditional breakfast dishes. But when I want something different with a refreshing flavor to it, this is what I turn to.
In addition, it is quite simple to make your own Orange Julius drinks, or make a real treat of hot chocolate by adding a peppermint patty. Have friends over for coffee and surprise them, or after shoveling snow, have hot peppermint coffee and coffee cake ready. Make a chore into an enjoyable time with the simple things.
As I look back, I wish I did it more often.
Serves 10 to 12
There is nothing like a warm piece of coffee cake with a steaming cup of hot coffee on a snowy day. I hope you enjoy this.
1 package (8-ounce) cream cheese, softened
1/2 cup butter, softened
11/4 cups sugar
1/4 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 can (12-ounce) apricot pie filling
1/3 cup butter, softened
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
2 cups flaked coconut
In a large mixing bowl, beat the cream cheese, butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add milk and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture.
Beat just until moistened. Spread half of the batter into a greased 13- by 9-inch baking dish. Carefully spread apricot filling over batter; spread remaining batter over the top. Bake at 350 degrees for 35 to 40 minutes or until golden brown.