Coffee cake takes me back to my childhood. I remember occasionally getting ready and heading out to feed the cows and horses with my dad. Before we headed to the pasture, we stopped at grandma's and grandpa's house and had breakfast, sometimes having coffee cake.
I make a few different recipes for coffee cake, this one is one of my favorites!
Double Delight Coffee Cake
For the cake:
2 cups flour
1 cup sugar
2 tsp Clabber Girl baking powder
1 1/3 water
1 tsp salt
3/4 cup oil
1 tsp vanilla
2 small boxes of Instant Butterscotch Pudding
Topping, mix in a separate bowl:
1 cup brown sugar (packed)
1/2 cup shredded coconut
1 tsp cinnamon
1/2 cup chopped pecans
Blend the cake ingredients all together in a large mixing bowl with a hand mixer. Pour the batter into a greased 9 x 13 baking pan. Sprinkle about half the topping mixture on top of the batter in the pan. Then somewhat stir in the topping mixture in the batter so it will bake within the cake. Sprinkle the remaining half of the topping mixture on top. Bake at 350 degrees for 40 to 45 minutes. Let the cake cool. Drizzle a powdered sugar glaze on top. Taste delicious warmed or cool.
PRINTABLE RECIPE HERE
This post is sponsored by Clabber Girl Baking Soda but my
thoughts/opinions are always 100% my own.