All coffee cake goes well with coffee, but not all coffee cake has coffee in it. Our coffee cake does—and it gives this easy-to-make cake a lovely aroma.
What You Need
Original recipe yields 10 servings
2-1/3 cups all-purpose baking mix, divided
2/3 cup packed brown sugar, divided
1/2 tsp. ground cinnamon
2 Tbsp. butter
1/2 cup cold brewed strong MAXWELL HOUSE Coffee
1/4 cup milk
1/4 cup powdered sugar
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Let's Make It
Heat oven to 375°F.
Mix 1/3 cup baking mix, 1/3 cup brown sugar and cinnamon in small bowl. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
Stir remaining baking mix, remaining brown sugar, coffee, milk and egg in medium bowl until well blended. Pour into 9-inch round cake pan sprayed with cooking spray. Sprinkle with cinnamon mixture.
Bake 18 to 22 min. or until golden brown. Cool 10 min.; remove to wire rack. Cool completely. Sprinkle with powdered sugar.
To create a lattice design on top of the cake
Cut 1-inch strips of waxed paper; place them on top of cake, leaving about 1/2-inch between strips. Sprinkle with powdered sugar to create parallel stripes. Carefully remove waxed paper strips; arrange them perpendicular to the stripes, again about 1/2-inch apart. Sprinkle again with powdered sugar; carefully remove strips.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.