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Coffee Cake

April 25, 2012

I’ve made this coffee cake recipe a few times and always get great reviews. I typically make it in a 13×9 pan, but have made it into 2 round cakes before when I wanted to split the recipe between friends…shh don’t tell!

Coffee Cake

Ingredients

Cake:

  • 1 box cake mix – yellow or white (I used white because that is what I had…maybe yellow would be better)
  • 1 6oz package instant vanilla pudding
  • 1 c sour cream
  • 3/4 c hot water
  • 4 eggs
  • 1/3 c vegetable oil
  • 1 t vanilla

Cinnamon Swirl:

  • 1/2 c packed light brown sugar
  • 1 1/2 t ground cinnamon
  • Nuts optional

Crumb Topping:

  • 1/4 c granulated sugar
  • 1/3 c light brown sugar, lightly packed
  • 1 t ground cinnamon
  • 1 1/3 c all purpose flour
  • 1 stick unsalted butter, melted

Glaze:

  • Powdered sugar
  • Milk

Directions:

  • Preheat oven to 350. Grease a 13×9 baking pan.
  • In a large mixing bowl, combine cake mix and pudding.
  • Mix in sour cream and hot water. Batter will be thick.
  • Add in eggs, vanilla and oil, mix well and try to rid of all lumps.
  • In a separate bowl combine cinnamon and brown sugar.
  • Spread half of the cake batter into baking pan. Top with brown sugar and cinnamon mixture and then spread the remaining cake batter on top. With a knife or skewer swirl the batter and brown sugar mixture to spread throughout cake.
  • For the crumb topping, combine sugars, cinnamon and flour. Stir in melted butter. Mixture will be very thick.
  • With your fingers, crumble the topping over the cake.
  • Bake at 350 for 40 to 50 minutes. My oven took 45 minutes and then I turned off the oven and left the cake in there an additional 10 minutes.
  • Before serving, mix together powdered sugar and milk and drizzle over cake.

 

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