I am excited for this week though and am really looking forward to getting to spend the next several days with our family celebrating the birth of our Savior.
Today, I'm sharing a simple and delicious recipe that I've made twice this month already. I initially made this coffee cake on a whim just wanting to try something new. And after taking it in to the office, I knew for sure that it was something I'd make again. And then a couple of weeks ago when we had guests visit, I made it again to be sure that our guests had something sweet.
To make this sweet treat, I used this recipe and this recipe for guides. According to both, this is a copy-cat version of Starbucks' coffee cake. And while that may be true, I can't honestly say that I know what Starbucks' coffee cake taste like, so if that's your thing, I don't want to make you a promise that I'm not sure is correct.
But, I can say that this is a yummy treat that will certainly not disappoint. And if you do like the coffee cake from Starbucks, I'm sure this is cheaper anyway, so you should give it a try. Deal? Deal.
1 boxed yellow cake mix + the ingredients needed on the back of the box
2 sticks cold butter
2 1/4 cups all purpose flour
1 1/2 tbsp cinnamon
1 3/4 cups sugar
1 1/2 tbsp vanilla
Since I made this twice, I used two different cake mixes. The first time, I used 2 boxes of Jiffy yellow cake mix since I had them in the pantry. The second time, Food Lion had a BOGO deal on Betty Crocker mixes, so I tried the Butter Yellow mix. Ultimately, I liked the butter yellow mix the best and found it to be more moist and just overall sweeter. The Jiffy batch was the one I took to the office though, and everyone (including me) really enjoyed it, too.
1. Pre-heat oven to 350 degrees
2. Prepare boxed cake mix per instructions on the box and bake for 15-17 minutes (half the recommended bake time)
3. While the cake is baking, you'll want to mix the crumb topping. That is dump everything else in a large bowl and mix. Should look like this:
I used my hand blender to mix at first just to break up the butter, but had to resort to just using my hands to be sure everything was mixed well. Because the butter is cold, you won't get a smooth mixture. It should end up lumpy like this:
4. Take cake out of oven. Edges should be set, but the center should still be soft. And just barely jiggly, if that's a good way to describe it. Mine looked like this as a point of reference:
5. Cover cake completely with the crumb topping and return to oven for 15-17 minutes (the rest of the recommended cooking time for your cake.
I ate this for breakfast everyday last week. I can't recommend it from a healthy diet standpoint, but if you're looking for a sweet treat to get your day going - this is it.