Super Cinnamon Coffee Cake

• 분량: 14
• 활동 시간: 50 minutes
• 총 시간: 1:30

재료

1 box Duncan Hines, yellow cake mix (15.25 oz)

1 box vanilla instant pudding mix (3.4 oz)

3/4 cup water

3/4 cup grapeseed oil

1 teaspoon vanilla extract, double fold high quality

1 teaspoon butter extract

1 teaspoon Jacobson sea salt

4 large eggs

2 teaspoons cinnamon

1/2 cup granulated white sugar

방향

Mis en place!

Preheat oven to 335°F (or 350° depending on how hot your oven bakes).

Grease and flour (or Baker’s Joy) your favorite Bundt pan, tap out any excess flower.

Mix together yellow cake mix, instant pudding mix, water, grapeseed, oil, vanilla extract, butter extract and salt.

Mix in eggs 1 at a time.

Mix for 6-8 minutes until smooth and well incorporated.

Mix 1/2 cup sugar and 2 teaspoons cinnamon together and set aside. (SCM - Sugar Cinnamon Mixture)

Layer the batter into the Bundt pan alternating with the SCM. Batter in first & last.

Bake at 335° (350°) for 50 minutes.

Bake until the cake springs back when touched near the center and tester comes out clean.

Remove from oven and place pan on wire cooling rack for 10 minutes.

Turn cake out onto wire cooling rack until cool.

Dust with powdered sugar prior to serving.

Enjoy

노트

Recipe from Aunt Judy Skinner.

Keeps & freezes very well