Recipe Review..."My Favorite Coffee Cake"...from Mixing Bowl Magazine

I love to try new recipes.  Josh, Steph, and Erica were coming to visit this past weekend so I decided to try something new that hopefully everyone would like.  When I saw the picture of "My Favorite Coffee Cake" in The Mixing Bowl Magazine I thought that might be just the thing.  I gathered my ingredients....





As you can see in the picture my glaze did not look nearly as nice as the picture in the magazine.  I followed the recipe exactly.  It tasted really good though. This has happened to me before with these glazes.  I will have to figure out what I am doing wrong:-(
The first slice....
Yum.....
It was wonderful.  Flavorful and moist.  Erica gave it a 10/10 on the cooking scale.  I think I will give it a 9.5/10 on my scale only because it was not as pretty as the picture.  I will make this again.  It is a great cake to serve when company comes.











My Favorite Coffee Cake
Servings :        24      Prep time :       10 minutes 
Cook time :     50-60 minutes    Total time :      70 minutes
Ingredients: 
Cake:
1 box 2-layer yellow cake mix
4 eggs 
3/4 cup vegetable oil 
3/4 cup water 
1 tsp vanilla 
1 tablespoon butter flavoring 
1 envelope Dream Whip (1.3 oz)
1 (small, 4 serving size) package instant vanilla pudding mix
Topping: 
1/2 cup sugar
2 teaspoons cinnamon
1/2 cup finely chopped walnuts (optional)
Glaze:
3/4 cup powdered sugar
1 teaspoon vanilla
1 1/2 tablespoons milk
1 teaspoon butter flavoring
Directions: 
Preheat oven to 350 degrees F.
Grease and flour a 10 inch tube or bundt pan. Set aside
For filling/topping....stir together in a small bowl sugar, walnuts and cinnamon and set aside. 
In a large mixing bowl, combine cake mix, eggs, oil, water, pudding mix, whipped topping mix, butter flavoring, and vanilla. Beat on a low speed for 30 seconds to combine, then beat at med/high speed for 6 minutes.
Spread 1/2 of the batter into the prepared pan. Sprinkle with 1/2 of the topping mixture. Place remaining batter on top and sprinkle with remaining topping. Cut through the batter with a knife to swirl in the topping. Bake 50-60 minutes or until a tester comes out clean. Cool for at least 10 minutes in the pan before removing. Drizzle with glaze, if desired.


Brodie and the Grandpuppies waiting patiently outside for a taste:-)


























Happy cooking everyone:-)

Comments

  1. Your cake looks marvelous...I must make it in the bundt pan next time! I actually used a penuche frosting, but many times I don't use one at all. Here is the link for the penuche frosting: http://www.bakespace.com/recipes/print/Penuche-Glaze/46594/

    Thanks for the nice comment on my blog. I wasn't sure if anyone would find me from that picture in the Mixing Bowl magazine since they only identified it with my screen name. :)

    Cathy aka cwiech

    ReplyDelete

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