All-New Cake Mix Doctor - Anne Byrn [136]
Keep It Fresh! Store this cake, covered with plastic wrap or aluminum foil, at room temperature for up to two days or for up to one week in the refrigerator. Freeze the cake in the pan, covered with aluminum foil, for up to six months. Let the cake thaw overnight on the counter before serving.
Recipe Reminders
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NANCY’S CINNAMON SWIRL COFFEE CAKE
serves:
16 to 20
prep:
15 minutes
bake:
40 to 45 minutes
cool:
20 minutes
IN ORDER TO PUT THIS COOKBOOK together, I stashed away ideas and recipes for eight years, and often my method of filing was haphazard at best. I stuck things in a favorite cookbook, in a file in my office, on the computer—various places. This recipe I actually filed. It surprised me when I found it, for my late mother had scribbled it on the back of a bridge score sheet. Her friend Nancy Bradshaw of Nashville had obviously made this coffee cake for a bridge game they played together. And then the memories of a conversation came back to me. My mom and I were standing in the kitchen and she was telling me about this great coffee cake and how I ought to put it my next cookbook. Well, I baked it, my house filled with the wonderful aroma of cinnamon, and my kids said it was the best coffee cake they had ever eaten. Similar to the Honey Bun Cake in the first book, this recipe is a bit simpler, without the glaze. The beauty is that you can make it in two 9-inch square pans: Eat one cake and freeze the second. But for large gatherings bake it in a 13 by 9–inch pan for 50 to 55 minutes.
For the cake
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 package (18.5 ounces) plain butter recipe golden cake mix
1 cup sour cream
¾ cup vegetable oil
¼ cup granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
For the topping
½ cup packed light brown sugar
¼ cup finely chopped pecans (optional)
1 tablespoon ground cinnamon
1. Make the cakes: Place a rack in the center of the oven and preheat the oven to 325°F. Lightly mist two 9-inch (or one 13 by 9–inch) metal cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.
2. Place the cake mix, sour cream, oil, granulated sugar, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the mixture lightens and is smooth, 2 minutes longer, scraping down the side of the bowl again if needed. Pour half the cake batter into the 2 prepared cake pans, dividing it evenly between them. Smooth the tops with the rubber spatula.
3. Make the topping: Combine the brown sugar, pecans, if using, and cinnamon in a small bowl. Spoon half of the topping over the batter in the cake pans. Pour the remaining cake batter over the topping in the two cake pans, dividing it evenly between them. Spoon the rest of the topping over the cake batter.
Recipe Reminders
MADE FOR
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___________________
___________________
___________________
PREP NOTES
___________________
___________________
___________________
___________________
DON’T FORGET
___________________
___________________
___________________
___________________
SPECIAL TOUCHES
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