MONROE - The Green County Ag Chest is looking for volunteers to make Coffee Cakes for the Dairy Breakfast on the Farm, which will be held on May 28 at Neal and Lisa Boeke's farm.
Each year, the breakfast needs more than 200 coffee cakes to serve the guests. If you would be willing to make one or more coffee cakes, please contact one of the following individuals so they can have a count on the number of coffee cakes: Bonnie Gerner at (608) 219-6307, Julene Elmer at (608) 231-9107, or Craig Kamholz at (608) 214-3330. Coffee cakes can be dropped of at the Green County Extension office or at the Albany Bank.
DAIRY COFFEE CAKE
COFFEE CAKE:
1⁄2 cup (1 stick) butter softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup dairy sour cream
2 cups sifted all purpose flour
1 teaspoon baking powder
1 teaspoon soda
1⁄2 teaspoon salt
TOPPING:
3⁄4 cup sugar
1 teaspoon cinnamon
1⁄3 cup firmly packed brown sugar
To start, butter a 9x13 inch pan and preheat oven for 325 degrees. Combine topping ingredients in small bowl; set aside.
Cream butter and sugar until well mixed; beat in eggs and vanilla. Add sour cream. Add the dry ingredients which have been sifted together; mix until blended. Spread half of batter in pan and sprinkle with half of the topping; spread remaining batter and sprinkle the remaining topping on top. Bake for about 40 minutes or until cake springs back when lightly touched with finger. When cool, cut cake into 15 pieces.
A disposable 9x13 pan and cover works the best, but you can also cover a 9x13 inch piece of cardboard with plastic wrap, foil, or waxed paper, securing with scotch tape if necessary. Note, if using cardboard please cut cardboard to exact size of cake for ease in storing. Take each piece out of pan individually and place on covered cardboard, arranging in same position as they were in baking pan. Cover cake with plastic wrap after it is on the cardboard.
Each year, the breakfast needs more than 200 coffee cakes to serve the guests. If you would be willing to make one or more coffee cakes, please contact one of the following individuals so they can have a count on the number of coffee cakes: Bonnie Gerner at (608) 219-6307, Julene Elmer at (608) 231-9107, or Craig Kamholz at (608) 214-3330. Coffee cakes can be dropped of at the Green County Extension office or at the Albany Bank.
DAIRY COFFEE CAKE
COFFEE CAKE:
1⁄2 cup (1 stick) butter softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup dairy sour cream
2 cups sifted all purpose flour
1 teaspoon baking powder
1 teaspoon soda
1⁄2 teaspoon salt
TOPPING:
3⁄4 cup sugar
1 teaspoon cinnamon
1⁄3 cup firmly packed brown sugar
To start, butter a 9x13 inch pan and preheat oven for 325 degrees. Combine topping ingredients in small bowl; set aside.
Cream butter and sugar until well mixed; beat in eggs and vanilla. Add sour cream. Add the dry ingredients which have been sifted together; mix until blended. Spread half of batter in pan and sprinkle with half of the topping; spread remaining batter and sprinkle the remaining topping on top. Bake for about 40 minutes or until cake springs back when lightly touched with finger. When cool, cut cake into 15 pieces.
A disposable 9x13 pan and cover works the best, but you can also cover a 9x13 inch piece of cardboard with plastic wrap, foil, or waxed paper, securing with scotch tape if necessary. Note, if using cardboard please cut cardboard to exact size of cake for ease in storing. Take each piece out of pan individually and place on covered cardboard, arranging in same position as they were in baking pan. Cover cake with plastic wrap after it is on the cardboard.