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Breads

Cinnamon-Crusted Coffee Cake

Cinnamon-Crusted Coffee Cake recipe
photo by:kraft
There's cake you have with coffee. And then there's this moist, cinnamon-crusted coffee cake, made with coffee, coconut and walnuts.
time
prep:
20 min
total:
50 min
servings
total:
24 servings or 2 cakes, 12 servings each
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What You Need

1
pkg.  (2-layer size) yellow cake mix
3
 eggs
1/3
cup  oil
1-1/3
cups  brewed MAXWELL HOUSE Decaffeinated Coffee, cooled
1
cup  firmly packed brown sugar
2
tsp.  ground cinnamon
1/2
cup  BAKER'S ANGEL FLAKE Coconut
1/2
cup  PLANTERS Walnut Pieces

Make It

PREHEAT oven to 350°F. Beat cake mix with eggs, oil and coffee in large bowl with electric mixer on medium speed until well blended. Pour evenly into 2 greased (9-inch) round cake pans.

MIX brown sugar and cinnamon in medium bowl. Stir in coconut and walnuts; sprinkle evenly over cake batter.

BAKE 30 min. or until toothpick inserted in centers comes out clean. Cool completely on wire racks before removing cake layers from pans.

Kraft Kitchens Tips

Make Ahead
Bake and cool coffee cakes as directed. Enjoy one of the coffee cakes now and freeze the other one for later use. Wrap tightly before freezing.
Easy Cleanup
For easy cleanup, line the pans with foil and spray with cooking spray before filling with batter.
K:43416v5 :74514
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