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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 18 |
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Keep this handy mix in your pantry and you can whip up a last-minute coffee cake in no time. Cinnamon and nutmeg provide a delicious homemade taste that's better than any boxed mix. It makes a wonderful gift. Ingredients:
4 cups king arthur unbleached all-purpose flour |
2 cups packed brown sugar |
2/3 cup quick-cooking oats |
1/3 cup buttermilk blend powder |
2 teaspoons baking powder |
2 teaspoons ground cinnamon |
1 teaspoon salt |
1/2 teaspoon ground nutmeg |
1 cup shortening |
topping mix: |
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 |
additional ingredients: |
2 eggs |
1 cup water |
Directions:
1. In a large bowl, combine the first eight ingredients. Cut in shortening until mixture is crumbly. In a small bowl, combine the topping mix ingredients. Store both mixes in separate airtight containers in a cool dry place for up to 6 months. Yield: 2 batches (9 cups cake mix, 1-1/3 cups topping).
2. To prepare coffee cake: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a large bowl, combine the eggs, water and 4-1/2 cups cake mix just until blended.
3. Transfer to a greased 9-in. square baking pan. Sprinkle with 2/3 cup topping mix. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Serve warm. Yield: 1 cake (9 servings per batch).
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