Ingredients

• FOR THE CAKE:
• 3/4 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 eggs
• 1 tsp. vanilla
• 2 3/4 cup all purpose flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp. salt
• 1 tsp. cinnamon
• 1 1/4 cups buttermilk
• 1 cup orange marmalade
• 1 Tbsp. fresh orange zest
• 1 Tbsp. freshly squeezed orange juice
• FOR THE STREUSEL TOPPING:
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 cup all purpose flour
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 tsp. cinnamon
• 1 Tbsp. orange marmalade
• FOR THE GLAZE:
• 1 1/2 cups confectioner's sugar
• 1 1/2 tsp. vanilla extract
• 3 - 4 Tbsp. milk

Instructions

1. Preheat your oven to 350 degrees.
2. Grease and line (2) 9 inch cake pans with parchment paper.
3. Set aside.
4. In your Kitchen Aid Mixer, cream the butter and sugar together until fluffy.
5. Add the eggs, one at a time, beating well after each addition.
6. Add the vanilla and stir.
7. Sift the dry ingredients into a medium sized mixing bowl and add them to the mixture alternating with the buttermilk until combined into a nice batter.
8. Add the marmalade, the orange zest, and the Tbsp. of orange juice and mix to combine.
9. Evenly pour the batter into the prepared pans.
10. In your mixer, combine the streusel ingredients and mix until you have pea sized crumbles.
11. Sprinkle evenly onto the 2 cakes.
12. Bake for 30 - 35 minutes or until a toothpick inserted into the cake comes out clean.
13. Remove the cakes from the oven and let cool for 15 minutes.
14. I like to run a knife around the edges to loosen the cakes from the pan.
15. Carefully remove the cakes from the pans and place them on a cooling rack to finish cooling for about an hour.
16. In a small mixing bowl, whisk the glaze ingredients until you get a nice thick glaze.
17. Drizzle the glaze across both cakes and let it set for about a half an hour before slicing.
18. *If freezing, cool completely, glaze and let set for at least a few hours and then store in an air tight, freezer friendly storage container or bag.
19. Makes (2) 9 inch coffee cakes.
20. 1 cake serves 8.
21. Enjoy!

https://www.cozycountryliving.com/orange-marmalade-coffee-cake/

Copyright ©2017 Cozy Country Living ®All Rights Reserved

Ingredients

• 3/4 cups unsalted butter, softened
• 1 1/2 cups sugar
• 3 eggs
• 1 tsp. vanilla
• zest from 2 Meyer lemons
• freshly squeezed juice from 1 Meyer Lemon (about 1/4 cup)
• 2 cups sour cream
• 3 1/4 cups all purpose flour
• 3 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 cups fresh blueberries
• For The Glaze:
• juice from 1 Meyer Lemon (about 1/4 cup)
• 1 3/4 cups confectioners sugar
• 1 tsp. vanilla extract

Instructions

1. Preheat your oven to 350 degrees.
2. In your Kitchen Aid Mixer, cream the softened butter and the sugar until light and fluffy.
3. Add one egg at a time, beating well after each addition.
4. Add the lemon zest, lemon juice and vanilla and mix well.
5. Add the sour cream and mix until well blended.
6. Sift the flour, powder, soda and salt into a medium sized bowl and slowly add it to the mixture until well blended.
7. This batter is thick, so don't worry
8. Remove the mixing bowl from the Kitchen Aid and gently stir in the fresh blueberries by hand, being careful not to squish them.
9. Pour the batter in to a well greased bundt cake pan evenly and bake for 60-70 minutes (do not over bake) or until a tooth pick inserted in to the cake comes out clean.
10. Cool for 15 minutes, then carefully shake the pan to loosen the cake and turn onto a serving plate to continue cooling.
11. Whisk together the lemon juice and confectioners sugar (1/4 cup at a time) in a small sauce pan until no lumps remain. I like to make mine over low heat.
12. Whisk in the vanilla extract.
13. When the glaze cools and the cake has cooled, pour over the cake. (you can use as little or as much glaze as you like)
14. Slice and serve.
15. We have enjoyed this cake warm and room temperature and it is very tasty either way.
16. Serves 12.
17. Enjoy!
18. You can even freeze left over pieces individually for later. Just let sit at room temperature for a half and hour or warm in the microwave for 10 seconds.

https://www.cozycountryliving.com/meyer-lemon-blueberry-sour-cream-cake/

Copyright ©2017 Cozy Country Living ®All Rights Reserved

Ingredients

• 1/3 cup unsalted butter, softened
• 1/2 cup brown sugar
• 2 eggs
• 1/3 cup molasses
• 1 3/4 cup all purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. ground cloves
• 1/2 cup buttermilk
• 1 medium baking apple, peeled and grated

Instructions

1. Preheat your oven to 350 degrees.
2. In your Kitchen Aid Mixer, cream the butter and sugar together.
3. Add the eggs and molasses and beat together until well blended.
4. Sift the dry ingredients together.
5. Slowly add the dry ingredients, alternating with the buttermilk, just until combined.
6. Gently mix in the grated apple.
7. Bake in a 9 x 9 baking dish, or 9 inch cake pan for 35 minutes or until a tooth pick inserted into the center of the cake comes out clean.
8. Do not over bake.
9. Cool slightly, cut into squares and serve.
10. May be served warm or cold depending on your preference.
11. A spoonful of homemade whipped cream or vanilla ice cream on top is a wonderful addition to this cake.
12. Enjoy!
13. *To freeze, bake the cake in a freezer friendly baking dish, cool completely, cover and store in the freezer. To defrost, leave out at room temperature overnight.

https://www.cozycountryliving.com/old-fashioned-molasses-cake/

Copyright ©2017 Cozy Country Living ®All Rights Reserved

Ingredients

• 1 3/4 cups all purpose flour
• 3/4 cup brown sugar, packed
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 1/2 cup unsalted butter, softened and divided (remainder is saved for the crumb topping)
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 1 tsp. vanilla
• 2 eggs
• 1/3 cup buttermilk
• 1 large baking apples, peeled and sliced very thin
• For the Crumb Topping:
• Remaining 2 1/2 Tbsp. unsalted butter,softened
• 1/3 cup all purpose flour
• 1/3 cup brown sugar
• 1/4 tsp. cinnamon

Instructions

1. Preheat the oven to 350 degrees.
2. Prepare a 9 inch cake pan or baking dish by buttering, flouring and lining it with parchment paper.
3. Set aside.
4. In your Kitchen Aid Mixer, cream 1/3 cup of the butter and the 3/4 cup brown sugar together.
5. Add the eggs and vanilla and mix until completely blended together.
6. Add the flour, baking powder, salt, cinnamon, nutmeg and cloves.
7. Mix until incorporated.
8. Slowly add the buttermilk and stir until it becomes a nice batter.
9. Spread half of the batter into your baking dish evenly.
10. Layer the apples on top.
11. Carefully cover the apples with the remaining batter, trying not to upset the apple layer and smooth it out. *This took a little time...but well worth it:)
12. With a fork, pastry blender or your mixer, combine the ingredients for the Crumb Topping until it becomes small ball like crumbles.
13. Sprinkle on top of the cake and gently press down with your hand or the back of a spoon.
14. Bake for 30-35 minutes or until a tooth pick inserted into the cake comes out clean.
15. Cool for 15-20 minutes and then remove to a cooling rack to completely cool. It can be a little tricky to remove this from the pan, but you can also make this in a pretty pie dish and then just serve it out of that.
16. Serves 8.
17. Enjoy!

https://www.cozycountryliving.com/apple-layered-crumb-cake/

Copyright ©2017 Cozy Country Living ®All Rights Reserved

Ingredients

• 3 cups Cortland (or your favorite baking apples) apples, chopped
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 2 cups all purpose flour
• 2 tsp. baking soda
• 1/2 tsp. salt
• 2 eggs
• 1 tsp. vanilla
• 1/2 cup canola oil
• 1/4 cup unsalted butter, melted and cooled
• 1/2 cup raisins
• 1/2 cup walnuts, measured then roughly chopped

Instructions

1. Pre heat the oven to 350 degrees.
2. In a medium sized mixing bowl, combine the apples, sugars, cinnamon and nutmeg.
3. Mix well and let stand.
4. Grease a 3 qt. baking dish and set aside.
5. In your Kitchen Aid Mixer, combine the flour, soda, and salt.
6. Add the eggs, vanilla, oil and butter and mix well.
7. The mixture will look dry, but don't worry:)
8. Add the apple mixture and stir well until it becomes a nice batter.
9. Add the raisins and the walnuts and mix until incorporated.
10. Bake for 45-50 minutes or until a tooth pick inserted into the cake comes out clean.
11. Cool for 20 minutes, cut and serve.
12. Left over cake may be covered and stored in the refrigerator and reheated in a low oven the next morning.
13. You may also freeze left over cake in an airtight container.
14. Serves 8-12 depending on how large you would like the pieces.
15. Enjoy!

https://www.cozycountryliving.com/spiced-apple-breakfast-cake/

Copyright ©2017 Cozy Country Living ®All Rights Reserved

Ingredients

• 1 cup flour
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup unsalted butter, softened
• 1/3 cup brown sugar
• 1/3 cup white sugar
• 1/2 tsp. cinnamon
• 1/8 tsp. nutmeg
• 1 tsp. vanilla
• 1 egg
• 1/2 cup buttermilk
• 1 1/2 cups sliced peaches ( If using frozen peaches, let come to room temperature first)
• 1/2 Tbsp. raw sugar

Instructions

1. Preheat the oven to 375 degrees.
2. Line your cast iron skillet bottom with parchment paper.
3. Sift together the flour, soda, powder and salt and set aside.
4. In a Kitchen Aid Mixer, cream the butte with the sugars.
5. Add the cinnamon, nutmeg, egg and vanilla and mix together.
6. Alternate adding some of the dry mixture, then some buttermilk; mixing lightly after each addition.
7. Pour the batter into your lined cast iron skillet and arrange your peaches on top.
8. Sprinkle with raw sugar.
9. Bake for 25-30 minutes or until a toothpick inserted into the cake comes out clean.
10. Serve warm with coffee.

https://www.cozycountryliving.com/peachy-breakfast-cake/

Copyright ©2017 Cozy Country Living ®All Rights Reserved