Anne’s Cinnamon Streusel Coffee Cake
Cinnamon coffee cakes were something I grew up with as my mother loved to entertain and bake a fresh coffee cake to share with friends. Or she would bake a sour cream coffee cake to have on hand during the holidays. That cake, as I recall, was delicious – but it was so heavy! You could just eat a small slice, and even then you felt full for hours. I baked coffee cakes for my friends in England when we lived there for one year. I remember with a chuckle how puzzled the British were when I announced I was serving coffee cake, and the cake didn’t contain any coffee. Ah, some things are just lost in translation…Nowadays I bake a lighter version of the coffee cake recipe of my youth. It begins with a cake mix, and I will tell you a few things I like about the process. For one, the cake is a breeze to assemble. Two, it is moist and freezes well. And three, it is less-bad for your health, containing sour cream (use reduced-fat if you like) and vegetable oil. I hope you enjoy this recipe with your favorite yellow cake mix. My recipe calls for a 21.6-ounce yellow mix, which is my cake mix, containing no artificial colorings or flavorings. Or, you may want to use an 18.25-ounce package of another brand. Enjoy, with coffee, tea, or a cold glass of milk!
Here is the recipe.
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As the Cake Mix Doctor and America’s bestselling baking author, Anne Byrn shows home bakers how to turn prepackaged cake mix into cake magnificence. But when it comes to frostings, she insists on making them from scratch.Read More...