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Kathy's Cinnamon
Breakfast Cake

Yield: 16 Slices
Dessert for breakfast! Whoever thought up the idea of coffee cake obviously had a sweet-tooth, like me.  Oatmeal is fine for weekdays, but on the weekends, a coffee cake is just the thing.  It takes little time to put together and bake and it makes the house smell wonderful!  The leftovers are always good for snacks.  This recipe comes from The Cake Mix Doctor by Anne Byrn and is one of my favorites, despite it's lack of chocolate.

Coffee Cake

Filling and cake:

1/3 cup packed light brown sugar
2 teaspoons ground cinnamon
1/2 cup chopped pecans or walnuts
1 (18.25-ounce) package plain yellow cake mix
1 (3.4-ounce) package vanilla instant pudding mix*
3/4 cup vegetable oil, such as canola oil
3/4 cup water
4 large eggs
1 teaspoon vanilla

Glaze:

1 cup confectioners' sugar, sifted
2 tablespoons milk
1/2 teaspoon vanilla

Lightly spray a 12-cup Bundt pan with baking spray. If your baking spray does not include flour, then dust the oiled pan lightly with flour. Shake out the excess flour.

For the filling, place brown sugar and cinnamon in a small bowl and stir until well combined. Set bowl aside.

Sprinkle pecans in bottom of prepared pan. Set pan aside. Place cake mix, pudding mix, oil, 3/4 cup water, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop machine and scrape down sides of the bowl with a rubber spatula. Increase mixer speed to medium and beat 2 minutes more, scraping sides down again if needed. The batter should look thick and smooth.

Pour a third of the batter into the prepared pan. Scatter half of the filling evenly over the batter. Pour another third of the batter evenly over the filling. Scatter remaining filling over the batter. Pour remaining batter evenly over the top, smoothing it out with the rubber spatula. Place pan on center rack of preheated 350-degree oven.

Bake cake until it is golden brown and springs back when lightly pressed with your finger, 50 to 60 minutes (the darker your pan, the faster it will cook). Remove pan from oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around edge of cake and invert it onto a rack. Allow it to cool completely, 30 minutes more.

Meanwhile, prepare the glaze. Place confectioners' sugar, milk and vanilla in a small bowl and stir until smooth. Place the cooled cake on a serving platter and spoon glaze over the top so that it drizzles down sides and into center of cake. Slice and serve.

 

*Note: If you can only find cake mix with pudding already in the mix, omit the pudding from the recipe. It's better if you do use a plain cake mix and add the pudding though. The Duncan Hines brand usually does not already having pudding in the mix. Sugar-free pudding will also work in this recipe, but the weight listed will be different and you'll need to get one that has the same serving-size as the 3.4 oz package.