An Excuse to Eat Dessert for Breakfast

First off, I should apologize as I have been a bad, bad blogger. As everyone knows, life gets busy and summer tends to be a slower time for me when it comes to baking. Who really wants to be in a hot kitchen in the middle of August?

Good news internet friends, the weather is cooling off and now is the best season for baking. Not only is it cooler out, but usually right about now I start getting the itch to bake with apples, and pumpkin, and cinnamon, and everything else delicious and fall-y. Autumn-y? Yep, neither is actually a word but you get the idea.

So to kick off the fall/winter baking season I’m going to share what has now become a tried and true, go-to, recipe for me: my great-grandma’s favorite coffee cake. The best thing about this cake, is it pretty much is a dessert. You actually use a boxed cake mix for the base, BUT because it is a coffee cake you can totally serve it for breakfast! And let’s be honest, who doesn’t like cake for breakfast? (If you don’t, well, just shhhh!)

This recipe is pretty straightforward, my grandma’s recipe calls for 1 package instant vanilla pudding – I have always used the smaller box; she didn’t specify because she came from the era of measuring in a “pinch” of this and where apparently a “package” meant something specific. (okay haha, insert requisite “package” joke here.) The recipe also calls for some Nestle’s Quik powder (like the kind you make chocolate milk with); I have made it with the Nestle’s Quik and I have made it substituting cocoa powder. Both work. Nestle’s Quik is way more fun though. Also, you should pull out the hand mixer (or use a stand mixer) to beat the batter, it really needs to get well-mixed and fluffy. I made it once without a mixer and the batter was a lot thicker than normal, it still worked but wasn’t ideal.

Here’s the recipe…

  • 1 package yellow cake mix
  • 1 cup sour cream
  • 1 package instant vanilla pudding
  • 1/2 cup canola oil
  • 4 eggs
  • 1 cup chopped walnuts
  • 1 teaspoon cinnamon
  • 1 tablespoon Nestle’s Quik powder
  • 1/3 cup sugarphoto 1

Beat together the first 5 ingredients at high-speed for 7 minutes. In a separate bowl, mix the nuts, cinnamon, Nestle’s Quik and sugar.

Pour 1/3 of the nut mixture into a greased pan. Pour 1/2 of the batter over the nut mixture. photo 2

Sprinkle the remaining nut mixture over the batter, and then cover with the remaining batter. Marble through lightly with a knife.photo 3

Bake at 350 degrees for 65 minutes. Cool, wrap in foil and refrigerate. photo 4I usually serve the cake at room temperature, despite what the recipe says. Yeah, I know, I’m such a rebel.

So hopefully I will be a better blogger in the coming months, in the mean time, happy baking!