Oh-So-Good Coffee Cake
I am always looking for something to make in a 9×13 pan.
Every week I make supper and a dessert for our youth group kids on Monday nights, and sometimes coming up with something “new” can be hard. I recently decided to make breakfast, but wondered what to have for dessert then? Let’s be honest, that is often the part of the meal that the kids look most forward to anyways! I decided a coffee cake would work, but I know the ones that you buy from the store, can be so dry. I decided on a chocolaty coffee cake, but after making it, realizing you can really add any type of pudding you want, to make it whatever flavor you would like!
I used a vanilla and chocolate pudding mixture, but you could use butterscotch, french vanilla, you name it! That is the fun about making something from scratch, versus buying something from the store!
This ended up being such a moist coffee cake, that I would hardly call it coffee cake! It was so incredible that I couldn’t help but share it with you so that you can enjoy this goodness as well!
Coffee Cake {Print Recipe}
Ingredients:
- 2 c. flour
- 2 t. baking powder
- 3/4 c. vegetable oil
- 1 t. vanilla
- 1 c. sugar
- 1 t. salt
- 1 c. water
- 4 eggs
- 1 pkg. instant vanilla pudding, dry
- 1 pkg. instant chocolate pudding, dry
- 1 c. brown sugar
- 1 c. nuts (optional)
- 1 t. cinnamon
Directions:
1. Mix first 10 ingredients.
2. Pour half of dough into a 9×13 pan.
3. For topping, mix brown sugar, nuts, and cinnamon in separate bowl.
4. Sprinkle with half of topping mixture, then add rest of dough.
5. Sprinkle top with rest of topping mix.
6. Bake at 350 degrees for 40-50 minutes.
