Coffee Cake:
1-1/2 cups flour
1-1/4 cups quick cooking rolled oats
1 cup firmly packed brown sugar
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
2 cups shredded zucchini
1/2 cup margarine or butter, softened
1/4 milk
1 tsp. vanilla
2 eggs

Topping:
3/4 cup sugar
1/2 cup flour
1/2 cup quick cooking rolled oats
1/2 tsp. cinnamon
1/4 cup marg. or butter, softened

Directions:
Heat oven to 350°.
Grease and flour 13 x 9 pan. Lightly spoon flour into measuring cup; level off.

3 cups all-purpose flour
1-1/2 teaspoon baking powder
1-1/2 teaspoon baking soda
1 cup butter, softened
1-1/4 cups granulated sugar
3 eggs
1 15-ounce carton ricotta cheese
3/4 cup chopped nuts
1/2 cup packed dark brown sugar
2 tablespoons toasted wheat germ
1 Tbsp ground cinnamon
1 teaspoon ground nutmeg

Grease bottom and 1/2 inch up sides of a 13x9x2-inch baking pan; set aside. In a 3-quart bowl combine flour, baking

powder, baking soda, and 1 teaspoon salt; set aside.

1 1/4 cups all-purpose flour
1/4 cup granulated sugar
3 packets (or 1 teaspoon bulk) Sweet 'n Low
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup liquefied Butter Buds Mix
1/3 cup 1% fat milk
1 large egg
1 teaspoon vanilla extract
1 cup chopped pitted dates
2 tablespoons chopped walnuts

Topping:
1/4 cup all-purpose flour
1 tablespoon light brown sugar, packed to measure 1 tablespoon margarine, softened
1 packet Sweet 'n Low
1/4 teaspoon ground cinnamon

Preheat oven to 350F.

Coffee Cake:
18-ounce yellow cake mix
3 ounce package instant lemon pudding mix
zest and juice from 2 oranges, divided
less than 2/3 cup orange juice
1/2 cup vegetable oil
4 eggs
1 teaspoon orange extract

Topping:
2 tablespoons butter, softened
1/2 cup brown sugar
1/2 cup rolled oats
1 tablespoons cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 cup chopped pecans
11 ounce can Mandarin oranges, drained
Cooked Orange Glaze (recipe to follow)

Coffee Cake:
Preheat oven to 325 degrees F.

1-1/2 cups sugar
1/3 cup chopped pecans
1/2 cup unsalted butter, 8 Tbs. chilled and cut into pieces, 1 Tbs. melted
1-1/2 tsps. ground cinnamon
3/4 tsp. ground nutmeg
1 cup buttermilk
2 large eggs
2 tsps. vanilla extract
1-1/2 tsps. orange peel, grated
2 cups all purpose flour
1 Tbsp. baking powder
1-1/2 cups blueberries Fresh or frozen

Instructions:
Preheat oven to temperature 350°F.
Butter and flour a 9x9 inch baking pan. Make topping by combining 1/2 cup sugar, pecans, 1 Tbs. melted butter, cinnamon and 1/2 tsp. nutmeg in a bowl. Set aside.

2 C. fresh blueberries
1/2 C. butter
3/4 C. sugar
3 eggs
1 C. sour cream
2 C. flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp. vanilla

Topping:
1 1/2 C. brown sugar
2 Tbs cinnamon
3/4 C. chopped nuts

Mix sour cream and baking soda together in a small bowl and set aside to react.
Cream butter and sugar together. Add eggs. Add flour, baking powder, and vanilla.

Pour foamy sour cream mixture into batter and mix well.

Spread half of mixture in greased 9x13-inch pan.

2 Tbsp. Butter or margarine
1 C. Packaged biscuit mix
1/3 C. Evaporated milk, undiluted
1 Tbsp. Prepared cinnamon-sugar

Make Coffeecake:
Cut butter into tiny pieces over biscuit mix in medium bowl. Toss lightly with fork until butter is coated. Make a well in center.
Pour in milk and cinnamon-sugar, stirring with fork just until mixture is moistened.
Turn dough into a lightly greased and floured 8-inch shiny, heavy skillet.

2-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup butter or margarine
1/2 cup shortening
1 cup sugar
1 egg
2 egg whites
1 tsp. almond extract or cherry flavoring
1 8-oz. carton dairy sour cream
2 cups sweet cherries, pitted and halved
1/2 cup finely chopped almonds
whipped cream
10 sweet cherries

Combine flour, baking powder and baking soda; set aside.

18 oz. Duncan Hines Orange Supreme Cake Mix
1 small pkg. vanilla instant pudding
4 eggs
1/2 cup vegetable oil
11 oz. can mandarin orange & juice (Use juice + orange juice to make 1cup of liquid)

Heat oven to 350.
Grease and flour a 10-inch Bundt pan.

Combine cake mix, pudding mix, eggs, oil and one cup juice. Beat at medium speed with electric mixer for 2 minutes. Add mandarin oranges in the last 30 seconds. Pour in pan.
Bake 38 to 43 minutes or until toothpick inserted in center comes out clean.
Cool in pan 20 minutes.
Invert onto plate and dust with powdered sugar.

4 cups unsifted flour
1 teaspoon baking powder
2/3 cup shortening
1/2 teaspoon salt
2 1/2 cups granulated sugar
1 teaspoon cinnamon
2 eggs, beaten
1 1/2 cups buttermilk
1 teaspoon baking soda
1 cup brown sugar
1/2 cup coconut

Blend first five ingredients together, and set aside one cup of this mixture as a topping base for use later.
In separate bowl, mix the eggs, buttermilk and baking soda together.
Then blend the remaining portion of the original crumb mixture, stirring thoroughly. There will be some small lumps in the batter.

 
3 apples chopped into 1/2-inch chunks
1/2 cup butter or margarine
1-1/2 cups  sugar
2 eggs
1 cup milk
3 cups all-purpose flour
1 tsp salt
3 tsp baking powder

Crumb Mixture:
1/2 cup  flour
1/2 cup  sugar
1 tsp  cinnamon
Dash nutmeg
1/4 cup  butter or margarine

Cream butter and sugar together.  Add eggs and milk.  Sift dry ingredients together.  Stir into creamed mixture.  Stir in about 1/2 of
the chopped apple chunks. 
Pour batter into greased 9-by-13-inch pan.

1/3 of a cup of Bisquick
1/3 of a cup of brown sugar
1/2 of a teaspoon of cinnamon
2 tablespoons of butter

Mix the ingredients in a bowl until crumbly. You'll use this to top the cake recipe below.

Easy Bisquick Coffee Cake Recipe

2 cups of Bisquick
2 tablespoons of granulated sugar
1 egg
2/3 of a cup of water (You can also use milk, if you prefer.)

Procedure
Preheat your oven to 400 degrees Fahrenheit.

Grease a nine inch round pan (or something of similar size).