country morning coffeecake

(2 ratings)
Recipe by
Pat Duran
Las Vegas, NV

Easy recipe for your weekend breakfast. Make it the night before- but there is no guarantee it will be there in the morning. Recipe share from friend in New Mexico- she only gives me one if I give her one! lol

(2 ratings)
yield 12 servings
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For country morning coffeecake

  • CAKE:
  • 18 oz
    pillsbury yellow plus butter cake mix
  • 3 oz
    pkg. vanilla instant pudding mix, dry
  • 1 c
    dairy sour cream
  • 1/4 c
    water
  • 3 lg
    eggs
  • 1 c
    finely chopped walnuts
  • 1/2 c
    brown sugar, firmly packed
  • 1 tsp
    cinnamon or to taste
  • 1/4 tsp
    ground cloves spice)or to taste
  • GLAZE:
  • 2 2/3 c
    powdered sugar
  • 2/3 c
    soft butter
  • 1 tsp
    vanilla extract
  • 2 Tbsp
    milk or more to make of glaze consistency
  • 1 tsp
    karo corn syrup (makes glaze shine)
  • 1 Tbsp
    reserved dry pudding mix

How To Make country morning coffeecake

  • 1
    Cake: Heat oven to 325^. Grease and flour a 13x9- inch baking pan or a 10- bundt cake pan. Reserve 2 Tablespoons of dry cake mix and set aside. Reserve 1 Tablespoon of the dry Instant pudding mix;set aside. --- In a large bowl,blend remaining cake mix, sour cream and eggs at low speed until moistened; beat 2 minutes at highest speed. In a small bowl, combine nuts, brown sugar, cinnamon, cloves, remaining dry pudding mix and reserved cake mix. Pour 1/2 the cake batter into prepared pan. Sprinkle 1/2 the nut mixture evenly over batter. Spread with remaining cake batter. Sprinkle remaining nut mixture evenly over top. Bake for 40-45 minutes or until toothpick test clean. Cool completely. Drizzle with glaze. --- Glaze: Combine all ingredients and whip until smooth. Drizzle over cooled cake.
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