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QUICK COFFEE CAKE

Yield 24 slices
Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: Breakfast
Cuisine: American
Keyword: Coffee cakes

Equipment

  • Stand mixer

Ingredients

Ingredient

  • 1 ½ c FLOUR WHEAT, ALL PURPOSE
  • 6 tbsp BUTTER SOFTENED
  • 6 tbsp SUGAR BROWN, PACKED
  • ¼ tsp CINNAMON GROUND
  • 3 ½ c FLOUR ALL PURPOSE
  • 1 ¾ c SUGAR GRANULATED
  • 5 tbsp MILK NONFAT, DRY
  • 4 ½ tsp BAKING POWDER
  • ¾ tsp SALT
  • 1 ½ c WATER
  • ¾ c OIL SALAD
  • 3 EGGS WHOLE,
  • 1 ½ tsp EXTRACT VANILLA
  • 2 cups SUGAR POWDERED
  • ¼ c WATER BOILING
  • 2 tbsp BUTTER SOFTENED
  • 1/8 tsp EXTRACT VANILLA

Instructions

METHOD:

  • TOPPING: In mixer bowl, combine flour, butter or margarine, brown sugar, cinnamon; mix at low speed 3 minutes until mixture resembles coarse cornmeal. Remove topping from mixer bowl and set aside for use in Step 6.
  • CAKE: In mixer bowl, sift together flour, sugar and nonfat dry milk, baking powder and salt; mix at low speed 1 minute or until well blended.
  • Combine water, salad oil, eggs, and vanilla. Add egg mixture gradually to dry mixture while mixing at low speed 2 minutes.
  • Scrape down sides and bottom of mixer bowl; continue to mix low speed an additional 1 minute. DO NOT OVERMIX.
  • Pour 3-1/2 cups into each lightly sprayed and floured 9-inch cake pan. Spread batter evenly.
  • Sprinkle 1 cup of topping over batter in each pan.
  • Using a convection oven, bake 325 F. for about 30 minutes.
  • Remove cakes from oven and let cool slightly.
  • GLAZE: Combine powdered sugar, hot water, butter or margarine and vanilla; mix until smooth.
  • Drizzle ½ cup glaze over each baked cake while cakes are still warm.