Caramel Apple Coffee Cake

Today's recipe is...

Caramel Apple Coffee Cake

3 eggs
2 c. sugar
1 1/2 c. vegetable oil
2 tsp. vanilla extract
3 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
3 c. chopped peeled apples
1 c. coarsely chopped pecans

TOPPING
1/2 c. butter or margarine
1/4 c. milk
1 c. packed brown sugar
Pinch of salt

In a mixing bowl, beat eggs until foamy, gradually add sugar. Blend in oil and vanilla. Combine flour, salt and baking soda; add to egg mixture. Stir in apples and pecans. Pour into a greased 10 inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes or until cake tests done. Cool in pan for 10 minutes. Remove cake to serving platter. For Topping: Combine all ingredients in a saucepan; boil 3 minutes, stirring constantly. Slowly pour over warm cake. (Some topping will run down onto the serving plate.)

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Photo submitted by Amanda's Cookin'

Pineapple Coffee Cake

Today's recipe is...

Pineapple Coffee Cake

DOUGH
3 c. sifted flour
3 egg yolks
1 oz. yeast 1 pkg. Dry
1 c. butter
2/3 scalded milk

Cool to lukewarm add yeast.

FILLING
2 lg. can crushed pineapple with juice
3 tbsp. cornstarch
3/4 c. water
2 1/4 c. sugar

Cook until thick, cool.

In bowl sift flour, cut in butter. Add egg yolks and milk mixture and mix. Chill in refrigerator. Place wax paper on wet surface and roll out 1/2 of dough. Put in cookie sheet. Put in filling and roll out other 1/2 of dough put over filling. Cover and let rise 1/2 hour (1 hour uncovered). Bake at 375 degrees for 35 to 40 minutes. Sprinkle with nuts and cherries.

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