Delicious Coffee Cakes That Are Made in Minutes With Great Results

Nothing demonstrates the microwave’s versatility (not to mention your culinary prowess) faster than these glamorous coffee cakes.

Made in minutes, these carefully formulated recipes overcome some of the problems inherent in microwave baking.

Take the complaint that microwaved breads don’t brown. In some cases it may be true. But no problem here. We’ve tinted the batter of Orange-Pecan Coffee Cake a rich amber with instant coffee powder and topped Blueberry-Sour Cream Coffee Cake with a spicy crumb mixture that hides its pale exterior.

Not to Worry

Although we’ve all been told that “round is better than square” when it comes to microwaving, you’ll note that the blueberry coffee cake is baked in a square pan. It works beautifully provided you shield the corners with foil strips so they don’t overcook. Don’t worry. Such small bits of foil won’t cause the oven to arc, or shoot sparks.

Finally, to complete baking of coffee cakes, let them stand flat, after microwaving, on a heat-resistant surface (the handiest place is the floor of the turned-off oven). This will conduct heat back into the bottoms of the breads, which are the last to cook. It also air-dries the tops.

ORANGE-PECAN COFFEE CAKE

1 1/2 cups buttermilk baking mix

1/3 cup sugar

1/3 cup coarsely chopped pecans

1 teaspoon instant coffee powder

1/4 cup milk

1/4 cup orange juice

1/4 cup vegetable oil

1 egg, lightly beaten

1 tablespoon finely grated orange zest

Sifted powdered sugar

Combine biscuit mix with sugar and pecans in large bowl.

Dissolve instant coffee in milk in small bowl. Stir in orange juice, oil, egg and orange zest. Add to dry ingredients and beat by hand 30 seconds. Spread batter evenly in well-greased 8 1/2-inch round, 1 1/2-quart, straight-sided casserole about 2 inches deep.

Center casserole on oven shelf or elevate on shallow bowl. Microwave, uncovered, on MEDIUM (50% power) 8 minutes, rotating 180 degrees at half time.

Rotate 180 degrees again and microwave on MEDIUM-HIGH (70% power) 2 to 3 1/2 minutes or until cake tests done. (2-inch area in center may seem moist, but cake will be dry underneath. Using wood pick, test for doneness in 2 other areas--pick should come out clean.)

Allow coffee cake to stand 10 minutes to complete cooking. Loosen carefully, invert on wire rack, then immediately turn right-side-up on serving plate. Dust with powdered sugar, cut in slim wedges and serve warm. Makes 12 servings.

BLUEBERRY-SOUR CREAM COFFEE CAKE

1 1/4 cups sifted flour

1 1/4 teaspoons baking powder

Dash salt

1/2 cup butter or margarine

1/2 cup granulated sugar

1 egg

1 egg white

1 teaspoon vanilla

1/2 cup sour cream

1 cup blueberries, washed and patted dry on paper towels

1/4 cup graham cracker crumbs

1/4 cup light brown sugar, packed

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

Sift flour with baking powder and salt into mixing bowl.

Cream butter and granulated sugar in separate bowl until light. Beat in egg and egg white, then vanilla. Add flour mixture, few spoonfuls at time, alternately with sour cream, beginning and ending with flour and beating after each addition only enough to incorporate.

Stir in blueberries. Spread batter evenly in 8-inch square baking dish.

Combine graham cracker crumbs, brown sugar, cinnamon and allspice and sprinkle evenly over batter. Wrap corners of dish smoothly with 2-inch-wide foil strips, then center dish on oven shelf or elevate on shallow bowl. Microwave, uncovered, on MEDIUM (50% power) 8 minutes, rotating dish 180 degrees at half time.

Remove foil and microwave on MEDIUM-HIGH (70% power) 3 1/2 to 5 1/4 minutes, again rotating 180 degrees at half time. Test for doneness after 3 1/2 minutes by inserting wood pick in center of cake. Pick should come out dry.

Cake should be springy to touch, but may have few moist spots on surface. These will dry as cake cools. Let stand 30 minutes before cutting. Makes 16 (2-inch) squares.

Note: In ovens of less than 600 watts, increase cooking times about 15%.