“My mom, June Kern, made this recipe all the time. She found it in a farmer’s magazine many years ago. She’s gone now, but I make it all the time. It brings back the fond memories of my childhood,” she wrote.

Julie Kern-Morrison of New Berlin, Ill., loves this coffeecake.


“My mom, June Kern, made this recipe all the time. She found it in a farmer’s magazine many years ago. She’s gone now, but I make it all the time. It brings back the fond memories of my childhood,” she wrote.


Family recipes have a way of bonding family members. Here’s Julie’s coffeecake recipe, or rather, her mother’s.


Brunch Coffeecake


1/2 cup butter


1 (8-ounce) package cream cheese


1 1/4 cup sugar


2 eggs


1 teaspoon vanilla


2 cups sifted flour


1 teaspoon baking powder


1/2 teaspoon baking soda


1/4 teaspoon salt


1/3 cup milk


Topping:


1/2 cup brown sugar


1/2 cup sifted flour


3 tablespoons butter


1 teaspoon cinnamon


Cream butter, cream cheese and sugar until light and fluffy. Add eggs and vanilla; beat well. Sift together dry ingredients and add to creamed mixture alternately with milk, beating until smooth. Spread in a greased and floured 13-by-9-by-2-inch pan.


Make topping: Combine topping ingredients and sprinkle over cake.


Bake at 350 degrees for 30 to 35 minutes or until done.


Makes 12 servings.


--The Trading Post is looking for soup recipes. If you have a good one, please send it in.


The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 788-1551 or email food@sj-r.com. Please include your name, city and daytime phone number.