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Rippled Coffee Cake

Over the last month there are two things that I've been doing a lot of: baking and drinking coffee.  When Door County Coffee & Tea Co. reached out and asked if I would help promote their Coffee for a Year giveaway there was zero hesitation.  I was introduced to their product just about a year ago and I've been a huge fan ever since!


This is a sponsored post. I was provided samples of Door County Coffee's new Spring/Summer flavors, all opinions are my own.


One lucky winner will win a years supply of Door County Coffee shipped to them monthly, and 2 handcrafted Door County Coffee Stoneware mugs! And 4 second place winners will receive one months supply of Door County Coffee! I've got a few of those stoneware mugs and they are awesome.


All entries must be received by April 30th, winners announced via email May 4, 2020. Enter here: https://www.doorcountycoffee.com/pages/win-coffee-for-a-year/ Full contest rules are available here.


And what goes better with coffee than coffee cake?  I chose this Rippled Coffee Cake recipe from Taste of Home because it started with a cake mix, which I always have on hand.  I added a bit of vanilla to the cake batter, and I also only made half the glaze.

I baked mine in a 13x9 glass pan, and it took about 35 minutes. Be sure that when you test it for doneness you're testing cake and not the brown sugar cinnamon layer.  I don't see this one lasting very long, it's absolutely delicious. Thank you so much to Jane L. for sharing her recipe!


Rippled Coffee Cake


Rippled Coffee Cake
Author: Jolene's Recipe Journal

Ingredients:

  • 1 package yellow cake mix (regular size)
  • 1 cup sour cream
  • 4 large eggs
  • 2/3 cup canola oil
  • 1t vanilla extract
  • 1 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • ICING:
  • 1 cup confectioners' sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions:

  1. In a large bowl, combine the dry cake mix, sour cream, eggs and oil; beat well. Spread half of the batter into a greased 13x9-in. baking pan.
  2. Combine brown sugar and cinnamon; sprinkle over batter. Carefully spread remaining batter on top.
  3. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  4. Combine icing ingredients; drizzle over warm cake.
Source: https://www.tasteofhome.com/recipes/rippled-coffee-cake/
cake mix, coffee cake
Dessert, Breakfast, Cake
American
Created using The Recipes Generator
 



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Author

authorHello, my name is Cherine, but you can call me "Chicho" :) I am Lebanese and I live in Paris. Welcome to my internet kitchen, grab a cup of coffee, a macaron and get comfy! This blog is my recipe journal. It's where I write about the recipes that intersect my everyday life. Often the recipes are from my cookbook collection, my magazines, my favorite blogs... sometimes not, they might come from my mother, a friend, a neighbour... or I might write about a recipe I invented myself.
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