"My Favorite Coffee Cake" from the Mixing Bowl Magazine (Oct 27, 2010)

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:-)