Saturday, April 5, 2008

Coffee Cake

This is the BEST coffee cake EVER! I used the butter recipe yellow cake mix. I could have eaten the whole thing! Fortunately, I wrapped up half of it to put in the freezer.

For more Saturday Stirrings recipes, visit It Coulda' Been Worse. DeeDee is taking the day off due to bad mock-amole. DeeDee, I'm so sorry that the "best" Mexican restaurant in your area is Chili's. We've got some serious good Mexican eateries here, if you're in the mood for a road trip!

1 Box Yellow Cake Mix (plus ingredients on back of box)
2 Sticks cold salted butter
2 1/4 Cups flour
1 1/2 Tablespoons cinnamon
1 ¾ Cups sugar
1 1/2 Tablespoons vanilla
Powdered sugar (for dusting)

PREHEAT oven to 350.

PREPARE cake mixe in large bowl according to directions on box. Spray 9X13 pan with non-stick spray. Pour batter into pan. Bake at 350 for 15-20 minutes or until center is just barely set.

WHILE cakes are baking, prepare crumb topping. In large bowl of electric mixer combine, butter, flour, cinnamon, sugar and vanilla until all crumbly.

IMMEDIATELY after cake is removed from oven, break crumb topping into marble size pieces with fingers, sprinkling over top. Put back in oven and bake an additional 10-15 minutes (topping will begin to look a little less wet/raw). Let cool fully then dust with powdered sugar, using a sieve.

CUT into squares and serve.


The Apron Queen said...

Oh girl! This sounds easy & delicious! My kinda food!

For your daily dose of vintage goodness & a bit of silliness, stop by Confessions of an Apron Queen, the home of Vintage Thingies Thursdays.

Karla said...

I have a good "from scratch" coffee cake recipe that we like... but I'm going to have to try this one. I bet the cake mix makes it really good! Thanks for sharing.