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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!
1 Comment
I really appreciate you for sharing this recipe. I'm sure that my Mother will love seeing this. She is a dedicated baker, and wants to try out new things. I'll be showing this to her when I get back at home. Thank you for sharing this and I hope that I can read more fantastic recipes from you. Leave a Reply. |
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May 2020
AuthorI'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls. Categories
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