Servings: 24 | Yield: 1- 9×13 inch pan
For centuries this type of cake was around with each country having its variation. The American versions have a tasty streusel topping and seem to have originated primarily from Germany. Everything they all had in common was served with a warm cup of coffee, no matter the recipe. Therefore, the name of Coffee Cake.
One of my favorites to get together for breakfast is coffee cake. This recipe is quick and is so delicious that everyone loves it. My mom made it for me first when I left as a teenager for a summer camp, and I recall thinking, “I have to have this recipe in my life.” It was too sweet. I have tried a couple of coffee cake recipes since then before, but none come close to this one. It is easy and has become a favorite for many morning holiday celebrations. This cake is moist, fluffy, warm and full of the goodness of cinnamon and sugar.
(1) (18.25 oz) package yellow cake mix
(1) (3.4 oz) package instant vanilla pudding mix
(1) (3.4 oz) package instant butterscotch pudding mix
1 cup of water
1 cup of vegetable oil
1 cup packed brown sugar
1 tbsp ground cinnamon
1 cup chopped walnuts
1. Preheat oven to about 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan or a 10 inch Bundt cake pan.
2. In a medium bowl, stir cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil, and water, mix until well blended. In another bowl, stir the brown sugar, cinnamon, and nuts. In the pan, pour half of the batter and spread evenly. Sprinkle with half of the nut mixture. Cover with the remaining of the batter, and add the rest of the nut mixture.
3. In a preheated oven, bake for 20 minutes. Reduce the heat about 325 degrees F (165 degrees C) and bake for 35 to 40 minutes.
Per Serving: 282.3 calories; 31.4 mg cholesterol; 274.9 mg sodium; 2.8 g protein; 34.1 g carbohydrates.
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