Seattle Coffee Mug Cake (Sandra Lee) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Ingredients:
butter, for pan |
flour, for pan |
7 sweet dinner rolls (recommended: king's hawaiian) |
1 box (1-pound, 14-ounces) cinnamon swirl coffee cake mix (recommended: pillsbury) |
3/4 cup hot water |
1 teaspoon instant espresso |
1/4 cup vegetable oil |
3 eggs |
1 cup whole milk |
1 tablespoon sugar |
Directions:
1. Preheat oven to 350 degrees F.
2. Butter and flour a 10-cup bundt pan or square baking dish. Slice 1-inch off tops of rolls. Tear tops into 1-inch pieces; set aside. Place bottoms of rolls, cut side up, in prepared pan. Combine coffee cake batter mix (reserve cinnamon swirl packet), water, instant espresso, oil, and 2 eggs in a large bowl. Beat until well blended. Pour half of batter over rolls. Sprinkle with contents of cinnamon swirl packet.
3. Whisk remaining 1 egg, milk, and sugar in another bowl to blend. Add reserved roll tops to milk mixture; set aside until milk mixture is absorbed. Pour bread mixture over cake batter in pan, and then pour remaining batter over. Using a skewer or wooden chopstick, swirl batters together. Bake for 45 minutes, or until a toothpick inserted near the center of cake comes out clean. Cool cake in pan on a cooling rack for 25 minutes. Invert cake onto cooling rack; remove pan. Place cake right side up on a platter and serve warm. For a cute presentation, serve slices in coffee mugs.
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