January 28, 2017

CINNAMON ROLL COFFEE CAKE


The sun is shining for now.  It has been a cloudy, gloomy winter in the southern Midwest.


One way to get by is baking this delicious Cinnamon Roll Coffee Cake.


It's easy peasy, Lemon Squeezy.  And oh, so, delicious, you just want to keep going back for more.


The top is a little crunchy, and the center is soft cinnamon sugar sweetness.


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Cinnamon Roll Coffee Cake

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Preheat oven to 325 degrees F.  

(This batter is very thick.  One package of vanilla instant pudding would probably be sufficient.)  

1 box of yellow cake mix (I used Pillsbury)
3 eggs
3/4 cup Canola Oil
1/2 cup water
1/2 cup sour cream
2 small packages of vanilla instant pudding
2 teaspoons of vanilla

For the topping:

1/2 cup nuts (optional)  (I did not use nuts)
1/4 cup sugar
1/4 cup light brown sugar
1Tablespoon and 1 Teaspoon of cinnamon

1.  Using a mixer, mix cake mix, eggs, oil, water, pudding and vanilla together for 10 minutes.

2.  Pour half of batter into a cake pan sprayed with Canola Oil.  Sprinkle half of topping over batter and swirl with a knife.  Pour remaining batter on top, then remaining topping and swirl. 

3.  Bake at 325 degrees for 50 minutes or until a toothpick inserted into center of cake comes out clean.


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