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Coffee Cake

January 10, 2012

I love a good coffee cake.  I especially love one that’s easy and uses things from my pantry.  I have a very similar recipe for a coffee cake that I make with butterscotch morsels.  This one has an icing and is only limited by your imagination or what you have on hand.  This could be made with white chocolate and cranberries, or how about some of those yummy caramel bits?  I’ve made other suggestions within the recipe too, but again the possibilities are limitless.

Because you use a box mix, it’s also very moist.  It’s so moist that it’s too difficult to remove from the 9×13 pan it bakes into to give a true coffee cake presence.  But, I’ve just come across a 9×13 springform pan that would be perfect for this.  Too bad my birthday is a few months away.

Meeshie and my husband have devoured this in just a few days.  My husband has actually asked when I plan to make it again.

Coffee Cake

  • 1/2 C Brown Sugar, packed
  • 1 1/2 t Cinnamon
  • 1/2 C Pecans, chopped (optional)
  • 1-18.5 oz Yellow Cake Mix
  • 1-6 oz Vanilla Pudding package
  • 1 C Sour Cream
  • 3/4 C Hot Water
  • 4 Eggs
  • 1/4 C Vegetable Oil
  • 2 t Vanilla Extract
  • 1/2 C Chocolate Chips (or dried fruit, or more nuts, or your favorite jam, or butterscotch morsels, or you get the idea)
  • Icing:
  • 1/3 C Brown Sugar, packed
  • 1 1/2 T Flour
  • 1/4 C Butter
  • 1/2 C Milk
  • 1/2 t Vanilla
  • Splash of Whiskey (optional and I actually used Bailey’s)

Grease and flour a 9×13 in pan.  Preheat the oven to 350 degrees.

In a small bowl, combine the brown sugar, cinnamon and nuts (if using).  Mix well and set aside.  In a separate bowl, measure your filling: chocolate chips, etc, and set aside.

In a large bowl, combine the cake mix, pudding mix, sour cream and hot water.  Mix well, the batter will be thick.  Add the eggs, oil and extract and mix until very few lumps remain.  Pour half of the batter into the prepared pan.  Sprinkle the brown sugar mixture over the cake batter.  Sprinkle the filling over the brown sugar.  Carefully spread the remaining batter over the filling and brown sugar.  Spread and swirl the cake batter and brown sugar mixture.

Bake for 35-40 minutes in a 350 degree oven until a toothpick inserted in the center of the cake comes out clean.  Remove from the oven and allow to cool slightly.

When the cake is almost finished, prepare the icing.  Combine the sugar and the flour in a small bowl and set aside.  In a sauce pan over medium heat, melt the butter until browned.  Whisk in the flour mixture.  Decrease the heat to low and keep stirring until the mixture comes together.  Stir in the milk and cook until the mixture becomes thick and smooth, like a gravy.  Remove from the heat and add the optional liquor and vanilla.  Let cool slightly and drizzle over the warm coffee cake.

Here’s the original.  Thanks again to Joy the Baker!

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