The Forum: Simple cakes sew up Mom’s Day

@Drop cap Frutiger:If you’re still madly searching for that one special thing to highlight your breakfast or brunch this Mother’s Day — or you’re hung up on the perfect dessert to polish off dinner — quit worrying, Forum cooks have got it covered for you.

“I have never written in before,” Diane Hendricks tells us, “but I’ve followed and enjoyed your column for years. Here is a wonderful, easy coffeecake from my Minnesota cousin.”

And Monroe cook Jo An’ Hendrickson says, “My recipe collection goes back to the Depression era.” She supplies us with the how-to for a fast but fancy modern cake treatment. “You can add fresh berries of your choice or other fresh fruit on the top of the cake,” she adds.

Rhubarb-strawberry coffeecake

1 package (18.25 ounces) yellow cake mix, divided

2/3 cup brown sugar

2 tablespoons butter

1/2 cup chopped nuts

2 eggs

1 cup regular or light sour cream

1 1/2 cups diced rhubarb

1 1/2 cups sliced fresh strawberries

For the streusel topping, remove 2/3 cup cake mix and turn into a small bowl; add brown sugar, butter and nuts and combine until mixture is crumbly; set aside.

To the rest of the cake mix, add the eggs and sour cream; stir together until mixed well, then fold in the rhubarb and strawberries. Spread batter in a greased 9-by-13-inch baking pan. Sprinkle evenly with the streusel. Bake at 350 degrees 35 to 40 minutes. Makes one 9-by-13-inch cake.

Luscious angel food cake with pineapple

1 can (20 ounces) crushed pineapple with juice, undrained

1 small package vanilla instant pudding mix

1 cup thawed frozen whipped topping

1 package (10 ounces) round angel food cake, cut horizontally into 3 layers

Fresh fruit or berries for garnish

In a medium bowl, mix the undrained pineapple and dry pudding mix with a whisk until well blended; stir in whipped topping. Place 1 cake layer on a plate and cover with about one-third of the pudding mixture. Add the second layer and top with another third of the pudding mixture. Add top layer and spread with remaining pudding mixture. Chill until ready to serve, at least 1 hour. Just before serving, garnish with berries or fruit as desired. Makes 10 servings.