FESTIVE FREEZER COFFEE CAKE
2/3 c. brown sugar 2 large eggs 1/2 c. walnuts, chopped 1 c. sour cream 1 tsp. cinnamon 1 tsp. vanilla margarine or butter, softened 2 c. flour 1 lg. Golden Delicious apple 1 tsp. baking powder 1/4 c. red maraschino cherries 1 tsp. baking soda 1/4 c. green maraschino cherries 1/2 tsp. salt 3/4 c. sugar
Up to 6 weeks ahead: Grease 9 x 9 in. metal baking pan. Prepare topping: In small bowl, with fingertips, mix brown sugar, walnuts, cinnamon and 2 T. margarine (1/4 stick), set aside. Core, peel, and chop apple. Chop red and green maraschino cherries. In large bowl with mixer at medium speed, beat 1/2 cup margarine (1 stick) with sugar until light and fluffly. Add eggs, sour cream, and vanilla; beat until blended. Add flour, baking powder, baking soda and salt; beat at low speed until blended, occasionally scraping bowl with rubber spatula. Stir in apple and cherries. Pour into pan; sprinkle evenly with topping. Wrap tightly with foil or plastic wrap and freeze. (or bake right away without freezing, at 350 for 60 - 65 minutes). About 1 1/2 hours before serving: Preheat oven to 350 . Bake frozen coffee cake uncovered 60 - 65 minutes until toothpick inserted in the middle comes out clean. Serve warm or cool in pan. Makes 9 servings.
KARLA'S COFFEE CAKE
1 1/2 stick melted butter Icing: 2 c. confectioner's sugar 2 c. graham cracker crumbs 2 T. butter 3/4 c. nuts 3 T. Milk 3/4 c. brown sugar 1/2 tsp. vanilla 1 1/4 tsp. cinnamon 1/3 c. oil 1 super moist yellow cake mix 1 c. water 3 eggs
Mix - crackers, nuts, sugar, cinnamon, margarine. Beat - cake mix, water, oil, eggs. Pour - 2/3 batter in pan. Add 2 c. crumbs. Add remaining batter. Add other crumbs. Bake in 13 x 9 x 2 pan at 350 35 - 40 minutes.