Recipe Keeper #16: Aunt Glenda's Cinnamon Coffee Cake.

Here's the very last of my Recipe Keeper posts. I'm a little sad that this is the last bridal shower recipe I have to share, but no worries; I have many other family recipes to share in the future.

Without further ado:

Great-Aunt Glenda's Cinnamon Coffee Cake
You'll need:
1 package of yellow cake mix
1 package of instant vanilla puding mix
1 package of instant butterscotch pudding mix
4 eggs
1 c. water
1 c. vegetable iol
1 c. packed brown sugar
1 T. ground cinnamon
1 c. chooped pecans or walnuts

Directions:
  • Preheat oven to 350 degrees and grease a 9x13 baking pan.
  • In a large bowl stir the dry ingredients except the brown sugar, cinnamon and nuts.
  • Add the wet ingredients and mix until well-blended.
  • In another bowl, mix the brown sugar, cinnamon and nuts.
  • Pour half of the batter mixture into the pan and spread evenly.
  • Sprinkle half of the nut mixture on top.
  • Pour the rest of the batter mixture into the pan, and sprinkle the remaining nut mixture on top.
  • Bake for 20 minutes in the 350 degree oven.
  • Turn oven town to 325 and bake an additional 35 to 40 minutes.

If you want to read a few more Recipe Keeper posts, here is one I recommend. And this one. Oh, and this one. Jeesh, here's another. And another. Last one, I promise. 

Over and out. 



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