Moo's Choco-Chip Coffee Cake

Batter
1/4 lb. butter, room temperature
1 8-oz pkg cream cheese, softened
1 1/4 cup sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup milk
1 cup chocolate chips

Pecan Topping
1/4 cup sugar
1 tsp. cinnamon
1/4 cup chopped pecans

Preheat oven to 350 degrees. Grease a spring-form pan. Mix up the topping in a small bowl. In a mixing bowl, cream the butter and cream cheese then gradually add the sugar. Add eggs one at a time, beating well. Add vanilla, flour, baking powder, baking soda and salt. Mix well. Stir in cold milk and chocolate chips. Mixture will be very thick. Pour into prepared pan, sprinkle pecan mixture on top. Bake 50-55 minutes. Let cool for 15 minutes before removing the pan's outside ring.

Lucy's German Coffee Cake

Lucy Mosier's husband was a patient of Daddy's many years ago. Lucy gave this recipe to Moo, and it became of our three favorite holiday coffee cakes and a family tradition. We usually had one of the three on Thanksgiving (while watching the Macy's parade on television), Christmas morning (while opening gifts), or New Year's Day (while watching the Rose Parade).

Batter
1 stick butter (1/4 lb.)
1 cup sugar
2 eggs
2 cups flour
1 1/2 tsp. baking powder
1 cup sour cream
1 tsp. vanilla
1/2 tsp. almond extract
1 tsp. baking soda

Topping
6 T nuts (walnuts or pecans), chopped
6 T sugar (this is just shy of a 1/2 cup(
2 tsp. cinnamon

Cream butter, add sugar slowly. Cream well. Add eggs. Sift and measure flour. Resift with baking powder. Add to butter mixture alternately with sour cream. Blend in remaining ingredients (vanilla, almond extract and baking soda). In a separate bowl mix up the topping ingredients. Preheat oven to 375 degrees. Pour 1/3 of the batter into an ungreased 9" tube pan. Sprinkle on 1/3 of the topping. Continue process for two more layers, ending with the last of the topping. Using a knife marbleize to swirl the topping through the batter a little more. Bake at 375 degrees for 40-45 minutes. Allow to cool. Serve.

Gladys Steers' Coffee Cake

Gladys Steers gave this coffee cake to Moo years ago. It's one of three we enjoyed during the holidays. Try to find a cake mix without pudding in the mix. If that's all you can find, omit the separate package of pudding mix. Niki has added lemon juice and almond extract for palate pleasing enhancement.

1 pkg lemon cake mix
1 pkg. Instant lemon pudding
1 1/3 cup water
Juice of one lemon
1/2 tsp. almond extract
4 eggs
1 cup sour cream
2/3 cup canola oil
1/4 cup sugar (Niki uses a little less sugar)
1/2 tsp. cinnamon

Preheat oven to 350 degrees. Combine cake mix and dry pudding mix, add eggs and beat well. Add sour cream and oil. In a separate bowl, combine sugar and cinnamon. Pour half the batter into well-oiled bundt pan. Sprinkle the cinnamon sugar mix in the middle. Then cover with the rest of the batter. Bake at 350 for 1 hour.

Bundt pan trick: If you are using one of the new bundt pans with an intricate design, you'll need a little help getting cake to release easily. Put batter in a warm bundt pan. When you turn on oven to preheat, pop the bundt pan in the cold oven. Leave it there about 5 minutes. Remove from oven, apply nonstick spray (baker's formula). Add batter and bake.