Treat your morning coffee to something special with our Cinnamon Coffee Cake. This Cinnamon Coffee Cake is a moist cake topped off with a cinnamon crust.
What You Need
Original recipe yields 24 servings
1 pkg. (2-layer size) yellow cake mix
1-1/3 cups brewed MAXWELL HOUSE Decaffeinated Coffee, cooled
1/3 cup oil
1 cup packed brown sugar
2 tsp. ground cinnamon
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup chopped PLANTERS Walnuts
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Let's Make It
Heat oven to 350°F.
Beat cake mix with coffee, oil and eggs in large bowl with mixer until blended; pour into 2 greased and floured 9-inch round pans.
Combine brown sugar and cinnamon in medium bowl. Stir in coconut and nuts; sprinkle over cake batter.
Bake 30 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cakes from pans to wire racks; cool completely.
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.
For easy cleanup, line the pans with foil and spray with cooking spray before filling with batter and baking as directed.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 0.8627g
* 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.