Quick and Easy Coffee Cake 🍰☕
Cook Time: 50 minutes
Prep Time: 15 minutes
Total Time: 1 hour 5 minutes
Servings: Varies
Description:
This delightful coffee cake recipe, generously shared by my co-worker, has become a staple at our morning meetings. With its simplicity and wonderful flavor, it’s sure to become a favorite in your home too!
Ingredients:
- 1 box instant vanilla pudding
- 1 box instant butterscotch pudding mix
- 1 cup water
- 1 cup water (yes, two separate cups!)
- 4 eggs
- 1 cup brown sugar
- 1 tablespoon cinnamon
Instructions:
| Step | Description |
|---|---|
| 1 | In a large bowl, combine the instant vanilla pudding, instant butterscotch pudding mix, oil, water, and eggs. |
| 2 | Beat the mixture until smooth and well-combined. |
| 3 | Pour half of the batter into a greased 9×13 inch pan that has been floured or greased. |
| 4 | In a separate bowl, mix together the brown sugar and cinnamon. |
| 5 | Sprinkle half of the sugar-cinnamon mixture evenly over the batter in the pan. |
| 6 | Carefully spread the remaining batter over the sugar-cinnamon layer. |
| 7 | Sprinkle the remaining sugar-cinnamon mixture on top of the batter. |
| 8 | Bake the coffee cake on the bottom rack of your oven at 325 degrees Fahrenheit for 50 minutes, or until a toothpick inserted into the center comes out clean. |
| 9 | Once baked, remove from the oven and allow to cool slightly before slicing and serving. Enjoy with a hot cup of coffee or tea! |
Nutritional Information (per serving):
- Calories: 706.5
- Total Fat: 37.4g
- Saturated Fat: 5.5g
- Cholesterol: 107.1mg
- Sodium: 629.9mg
- Total Carbohydrates: 88.7g
- Dietary Fiber: 1.2g
- Sugars: 64.9g
- Protein: 6.1g
Recipe Notes:
- This coffee cake is perfect for brunch gatherings or as a sweet treat any time of day.
- Feel free to customize the recipe by adding chopped nuts or a drizzle of icing on top.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Simply reheat in the microwave or oven before serving.
