Last Saturday morning my church circle met and Helga Anderson served a delicious coffee cake with fruit for our treat. She graciously shared the recipe with me, so I am passing it along to you. I make one that has similar ingredients but not the butterscotch pudding, It had a great flavor, so I hope that you will like it too. Thank you Helga!
Best Ever Coffee Cake
Mix in a bowl:
1 box yellow cake mix
1 box (4 oz.) instant vanilla pudding mix
1 box ( 4 oz. ) instant butterscotch pudding mix
In another bowl mix:
1 cup oil
1 cup + 1 tbsp. water
4 eggs
Add dry mix and blend til smooth and lumps are gone, around 2 minutes, at medium speed.
Topping:
1/2 cup brown sugar
1/2 cup chopped pecans or walnuts
Pour half of the batter into a buttered 9x13 inch pan. Sprinkle half the sugar/nut mixture over it. Pour rest of the batter evenly and sprinkle rest of topping over last layer of batter. Bake in preheated oven at 350 degrees for 45 minutes.
Have a great week!
Best Ever Coffee Cake
Mix in a bowl:
1 box yellow cake mix
1 box (4 oz.) instant vanilla pudding mix
1 box ( 4 oz. ) instant butterscotch pudding mix
In another bowl mix:
1 cup oil
1 cup + 1 tbsp. water
4 eggs
Add dry mix and blend til smooth and lumps are gone, around 2 minutes, at medium speed.
Topping:
1/2 cup brown sugar
1/2 cup chopped pecans or walnuts
Pour half of the batter into a buttered 9x13 inch pan. Sprinkle half the sugar/nut mixture over it. Pour rest of the batter evenly and sprinkle rest of topping over last layer of batter. Bake in preheated oven at 350 degrees for 45 minutes.
Have a great week!
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