Country Morning Coffeecake

2
Pat Duran

By
@kitchenChatter

Easy recipe for your weekend breakfast. Make it the night before- but there is no guarantee it will be there in the morning.
Recipe share from friend in New Mexico- she only gives me one if I give her one! lol

Rating:

★★★★★ 2 votes

Comments:
Serves:
12 servings
Prep:
20 Min
Cook:
40 Min
Method:
Bake

Ingredients

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  • CAKE:

  • 18 oz
    pillsbury yellow plus butter cake mix
  • 3 oz
    pkg. vanilla instant pudding mix, dry
  • 1 c
    dairy sour cream
  • 1/4 c
    water
  • 3 large
    eggs
  • 1 c
    finely chopped walnuts
  • 1/2 c
    brown sugar, firmly packed
  • 1 tsp
    cinnamon or to taste
  • 1/4 tsp
    cloves or to taste
  • GLAZE:

  • 2 2/3 c
    powdered sugar
  • 2/3 c
    soft butter
  • 1 tsp
    vanilla extract
  • 2 Tbsp
    milk or more to make of glaze consistency
  • 1 tsp
    karo corn syrup (makes glaze shine)
  • 1 Tbsp
    reserved dry pudding mix

How to Make Country Morning Coffeecake

Step-by-Step

  1. Cake:
    Heat oven to 325^. Grease and flour a 13x9- inch baking pan or a 10- bundt cake pan.
    Reserve 2 Tablespoons of dry cake mix and set aside.
    Reserve 1 Tablespoon of the dry Instant pudding mix;set aside.
    ---
    In a large bowl,blend remaining cake mix, sour cream and eggs at low speed until moistened; beat 2 minutes at highest speed.
    In a small bowl, combine nuts, brown sugar, cinnamon, cloves, remaining dry pudding mix and reserved cake mix. Pour 1/2 the cake batter into prepared pan. Sprinkle 1/2 the nut mixture evenly over batter. Spread with remaining cake batter. Sprinkle remaining nut mixture evenly over top. Bake for 40-45 minutes or until toothpick test clean. Cool completely. Drizzle with glaze.
    ---
    Glaze:
    Combine all ingredients and whip until smooth. Drizzle over cooled cake.

Printable Recipe Card

About Country Morning Coffeecake

Main Ingredient: Flour
Regional Style: Mexican




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