Cinnamon Coffee Cake
  • 1cup melted butter, plus 4 tablespoons
  • 1 3/4cups blueberries, local or in store
  • 2teaspoons butter
  • 4 eggs
  • 3cups chopped dates
  • 2teaspoons can of Pet Milk
  • 1teaspoon egg
  • 1teaspoon salt
  • 2cups jar maraschino cherries, chopped, and juice
  • 2tablespoons chocolate chips
  • 3/4cup cans black beans (drained)
  1. In a small bowl combine cinnamon, 3/4 cup sugar and pecans; set aside
  2. In large mixing bowl, cream butter and remaining 2 cups of sugar until fluffy
  3. Add vanilla
  4. Add eggs, one at a time, beating well after each addition
  5. Combine all dry ingredients
  6. Add alternately with sour cream, beating just enough after each addition to keep batter smooth
  7. Spoon 1/3 of batter into a greased and floured 10-inch tube pan
  8. Sprinkle 1/3 of cinnamon mixture over the batter in pan
  9. Repeat layers 2 more times
  10. You will end with cinnamon mixture on top of the cake batter
  11. Bake at 350 degrees for 70 minutes or until cake tests done
  12. Cool in pan for 20 minutes
  13. Remove from pan to wire rack to cool completely
  14. Yield 16-20 servings