Over a Cup of Coffee: Recipes for coffee cake | CraigDailyPress.com

Over a Cup of Coffee: Recipes for coffee cake

A piece of coffee cake, with its sugary, “cinnamony” topping, and a cup of coffee are delicious for breakfast or for a snack. The cake can even be warmed slightly in the microwave. This week’s column features two recipes for coffee cakes, one of which has a yellow cake mix in its ingredients.

Simple Coffee Cake

  • 1 yellow cake mix
  • 1 small box instant vanilla pudding
  • 3 eggs
  • ¾ cup vegetable oil
  • ¾ cup water
  • 1 teaspoon vanilla
  • 1 teaspoon butter flavoring


  • ¾ cup sugar
  • 2 teaspoons cinnamon
  • 1 cup chopped nuts

Mix the cake ingredients and beat 8 minutes. Pour ½ of the batter into a greased and floured 9×13-inch baking pan. Sprinkle with ½ of the topping mixture. Repeat with the rest of the batter and the remaining topping. Bake at 350 degrees for 35 minutes.

Toffee Coffee Cake

  • 1 ½ cups brown sugar
  • 1 cup chopped nuts
  • 1 tablespoon cinnamon
  • 2 cups flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 package vanilla instant pudding
  • 1 package butterscotch instant pudding
  • 1 cup water
  • ¾ cup cooking oil
  • 4 eggs
  • 1 teaspoon vanilla

Combine brown sugar, nuts, and cinnamon. Set aside. Beat all of the remaining ingredients together for 2 minutes at medium speed. Pour 1/3 of the batter into a greased 9×13-inch pan. Cover with 1/3 of the brown sugar mixture. Pour the remaining batter over this and then top with the remaining brown sugar mixture. Bake at 350 degrees for 40 to 45 minutes.

Do you have recipes that you would like to share with readers? If so, please call me at 824-8809 or write to me at Box 415, Craig 81626.

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