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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 1 |
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This makes enough mix for two coffee cakes. Ingredients:
4 cups flour |
2 cups packed brown sugar |
2/3 cup quick-cooking oats |
1/3 cup dry buttermilk, powder |
2 teaspoons baking powder |
2 teaspoons ground cinnamon |
1 teaspoon salt |
1/2 teaspoon ground nutmeg |
1 cup shortening |
1/2 cup graham cracker crumbs (about 8 squares) |
1/2 cup chopped pecans |
1/4 cup packed brown sugar |
1/2 teaspoon ground cinnamon |
4 eggs, divided |
2 cups water, divided |
Directions:
1. Combine the first eight ingredients.
2. Cut in shortening until mixture is crumbly.
3. In a small bowl, combine the topping mix ingredients.
4. Store both mixes in separate airtight containers in a cool dry place for up to 6 months.
5. Yield: 2 batches (9 cups cake mix, 1-1/3 cups topping).
6. TO PREPARE ONE COFFEE CAKE: Preheat oven to 350°F.
7. Combine 2 eggs, 1 cup water and 4-1/2 cups cake mix just until blended.
8. Pour in greased 9 inch square baking pan.
9. Sprinkle with 2/3 cup topping mix.
10. Bake for 30-35 minutes or until a toothpick comes out clean.
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