Momma's Coffee Cake
Tuesday, the first day back after a week of time off. It's one of those days where you think... this is really going to stink. Going back to work (why can't I figure out how to not work, but still get paid... huh?), digging out from a week away.
What better way to spend the evening, than de-stressing by blogging and youtube posting. Right?
It is sooo cold in Kansas, thank you winter, and looks to be even colder this weekend (arctic front coming down from Alaska), just in time to cozy up and watch the SuperBowl. (go Chiefs!)
This recipe is easy, fast and tasty. Three things I love. And it's my Momma's recipe. How can you go wrong? I love this recipe to take to a brunch or to my adult Sunday School class at church. You know I love https://www.vainfoods.com vanilla. Be sure and check them out. I used their Kentucky Bourbon in this recipe.... YUMMMM!
The video demo for the cake is below:
1 yellow cake mix
1 small box instant vanilla pudding mix
4 eggs
3/4 c vegetable oil
3/4 c water
1 t vanilla
1 t butter extract
1/4 c sugar
2 t cinnamon
1 c chopped pecans (optional)
Glaze:
2 T butter, melted
milk
powdered sugar
maple flavoring
1. Combine cake mix, pudding, eggs, oil, water, vanilla and butter extract in stand mixer.
2. Mix to combine, scraping down bowl.
3. Mix for four minutes.
4. Grease and flour a full sized (12-cup) bundt pan.
5. Pour 1/3 of batter in pan, top with 1/2 of cinnamon/sugar mixture.
6. Pour 1/3 batter on top, then repeat cinnamon/sugar mixture.
7. Top with remaining batter.
8. Bake at 350 degrees for 45 min (or until cake tester comes out clean)
9. Cool for 10 minutes.
10. Invert onto serving platter and cool to room temp.
11. Mix glaze and drizzle over room temp cake.
12. Cut and serve.
Note: you can sprinkle chopped pecans on top of cinnamon/sugar mixture if desired.
Comments
Post a Comment