The late great food writer Marion Cunningham, who died in July, loved coffee and cake. Starting with a rich batter that tastes like vanilla ice cream, her coffee cake is simplicity itself, says food writer Wendell Brock, of the Atlanta Journal-Constitution. With its exceedingly soft texture, it hits all the pound-cake notes without the density.
MARION CUNNINGHAM'S COFFEE CAKE
1/2 pound (2 sticks) butter, room temperature
1 cup sugar
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sour cream
5 teaspoons vanilla extract
Confectioners sugar for dusting cake (optional)
Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan or Bundt pan.
Put the butter in a large mixing bowl and beat for several seconds. Add the sugar and beat until smooth. Add the eggs and beat for 2 minutes, or until light and creamy. Put the flour, baking powder, baking soda and salt in a bowl and stir with a fork to blend well. Add the flour mixture to the butter mixture and beat until smooth. Add the sour cream and vanilla and mix well.
Spoon the batter into the pan. Bake for about 50 minutes, or until a straw comes out clean when inserted into the center. Remove from the oven and let rest for 5 minutes in the pan. Invert onto a rack and cool a little bit before slicing. Dust with confectioners sugar if desired. Serve warm.
Serves 12, each with 360 calories, 5 grams protein, 38 grams carbohydrates, 1 gram fiber, 21 grams fat, 103 mg cholesterol, 548 mg sodium.
A simple breakfast roll to serve with eggs and fruit for breakfast or brunch, to family or company. These maple and bacon roll-ups start with Pillsbury refrigerated dough for extra-quick prep.
Maple, bacon breakfast rolls
10 slices precooked bacon
1 can (8 ounces) Pillsbury Crescent refrigerated seamless dough sheet
3 tablespoons butter, softened
5 tablespoons maple syrup
1/3 cup powdered sugar
Heat oven to 375 degrees. Microwave bacon as directed on package until very crisp. Drain on paper towels. Set aside to cool.
Generously spray large cookie sheet with cooking spray or line with parchment paper.
Unroll dough sheet on work surface; press into 12-by-8-inch rectangle.
In small bowl, combine 2 tablespoons of the butter and 2 tablespoons of the syrup with fork or wire whisk until smooth and creamy. Spread mixture evenly over dough, covering to edges.
Finely chop bacon; reserve 1 tablespoon for garnish. Spread remaining bacon evenly over butter mixture.
Starting at short end, roll up dough; pinch edge to seal. Wrap roll in plastic wrap; refrigerate 5 minutes to chill so dough will be easier to cut. Unwrap roll; place seam side down on cutting board.
Using serrated knife, cut roll into 12 (about 3/4-inch) slices. Place slices, cut sides up, on cookie sheet.
Bake 8 to 13 minutes, or until light golden brown. Place waxed paper under cooling rack. Remove rolls from cookie sheet to cooling rack; cool 5 minutes. Meanwhile, in small bowl, mix powdered sugar, remaining 1 tablespoon butter and remaining 3 tablespoons syrup with wire whisk until smooth. Drizzle icing over rolls. Garnish with reserved bacon. Makes 12 rolls.
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