Ingredients:

2 cups cake flour
3 tsp baking powder
1 tsp salt
1 and 1-/2 cups brown sugar
1/2 cup shortening
1 cup milk, divided
1 tsp vanilla

Sift together flour, baking powder and salt. Add brown sugar, shortening, 2/3 of the 1 cup milk, and 1 teaspoon vanilla. Beat 2 minutes. Add remaining 1/3 cup milk and 2 medium eggs. Beat 2 more minutes. Bake 30-35 minutes at 350 degrees.

A Burke family favorite recipe box. 

Note: must be made in 12″ Almond Cake Pan (available from Bethany Housewares)

Ingredients
1 ¼ cup sugar
1 egg
1 ¼ cup flour
1 stick melted margarine
powdered sugar
1 ½ tsp almond extract
2/3 cup milk
½ tsp baking powder
sliced almonds

Preheat oven to 350 degrees. Spray the pan with non-stick cooking spray. Sprinkle sliced almonds on the bottom of the pan.

Combine sugar, egg, almond extract, and milk. Mix in flour and baking powder. Add margarine. Mix well.

Carefully poor over sliced almonds. Bake at 350 degrees for 30-40 minutes, until edges turn golden brown. Cool cake completely before removing from pan. Sprinkle with powdered sugar.

The late Sally Schneeweis’ specialty. Contributed by Melanie Lundheim.

Preheat oven to 350 degrees. Grease and lightly flour bottom only of 13×9” pan.

Cake:
1 package yellow cake without pudding in the mix (like Duncan Hines Moist Deluxe)
1 small package lemon Jell-O
4 eggs
Rind of 1 lemon
1/2 cup oil
1 teaspoon lemon extract

Dissolve Jell-O in 1 cup boiling water and add to the rest of the above cake ingredients. Beat well. Spread mixture in pan and bake at 350 degrees for 30 minutes. Leave in pan and puncture top of cake evenly with fork.

Glaze for top of cake:
Juice of 1 lemon
1/2 teaspoon rum flavoring
1 cup powdered sugar

Mix glaze ingredients and pour evenly over fork-punctured cake when cake is hot.

This is a faster version of Grandma’s Poppy Seed Coffee Cake. Makes three coffee cakes.

5-6 cups flour
1/2 cup sugar
1/2 cup soft crisco
2 eggs
2 packages dry yeast (quick rise yeast)
1 and 1/2 teaspoon salt
1 and 1/2 cups very hot water

In a bowl add 2 cups flour, dry yeast, sugar and salt. Mix it. Add crisco and hot water. Beat mixture on high for 2 minutes. Add eggs and beat more. Add the rest of the flour until the right consistency. But no more than 6 cups total. Let mixture stand in bowl until doubled.

Take it out of the bowl and cut into three sections. Roll out and put dough on cookie sheet, then cover with poppy seed or cream cheese filling below. Brush egg white around edges of dough after covering dough with filling. Fold dough into thirds- start by folding dough from one side about 1/3 of the way over and brushing egg white on top of folded part. Then fold over the second third). Let it rise. 

Crumb topping (This is 1 and 1/2 batch)
1 1/3 cups flour (1 and 1/3 cups flour)
3/4 cups butter
3/4 cups sugar
1 1/2 teaspoon vanilla 

Before putting crumbs on coffee cake, dilute a small portion of white Karo Syrup with a little milk and spread mixture on coffee cake with fingers. 

For three poppy seed coffee cake filling, use two cans Solo Poppy Seed filling and mix in 1 cup applesauce.

BAKE AT 350 degrees For 30 to 35 minutes. 

Cream Cheese filling version: Cream cheese filling for 3 coffee cakes:
3 8 oz. packages cream cheese
3 egg yolks
1 cup sugar
1 teaspoon vanilla
beat until real fluffy