This week I needed a coffee cake to take to a morning meeting, so I used this opportunity to make the Breakfast Bundt Cake (pg 59 W). It was a great recipe that went together quickly and was very moist.
Breakfast Bundt Cake
1 pkg yellow cake mix
1 pkg vanilla instant pudding
3/4 cup corn oil
3/4 cup water
4 med. or 3 large eggs
1 tsp vanilla
1/2 cup chopped nuts
2 Tbl sugar
2 Tbl cinnamon
Grease bundt pan. Mix nuts, sugar and cinnamon. Combine cake mix, pudding mix, oil and water. Mix well. Add eggs one at a time, mixing well after each egg. Beat 6-8 minutes on high speed. Layer batter and cinnamon mixture, starting and ending with batter. Bake at 350* for 45 minutes. Cool in pan for 8 minutes remove and glaze with the following:
1 cup powdered sugar
1/2 tsp oleo
1 Tbl milk
1/2 tsp vanilla
I started out by mixing this in a bowl and then I realized that I was going to need to beat the mixture for 6-8 minutes, so I decided to switch to the mixer.
The batter was really smooth, which I would not have been able to do by hand.
The recipe never stated when to add the vanilla, so I added it after the eggs.
Fully mixed batter.
I used the Pam for baking, which was a great product for this type of baking.
The cinnamon, sugar, nut mixture went much further than I thought it would.
Following the flip. I had no problems with the cake sticking to the pan.
I mixed the frosting the night before, so all I needed to do in the morning was pour it on.
The final product.
The layers of cinnamon, sugar and nuts made a nice swirl in the cake.