And now, a hurricane baking recipe.
Oct. 29th, 2012 11:31 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
apocalypsosWell, it's mostly ridiculously windy where I am - flooding's not much of a factor in my hometown just because we're higher up on a hillside - but I'm bored waiting for the power to go out (it keeps dimming and not quite going out) and I figured I'd share the recipe for the coffee cake I made yesterday. It's sort of the family recipe, and it's simple and yummy. When I asked my mom for the recipe, she asked if I planned to eat the whole thing and ... well, not in one sitting. ;)
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Coffee Cake:
For cake-
Yellow cake mix
For topping-
2 cups flour
2/3 cup sugar
2 to 3 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla
1/2 lb margarine (to melt and drizzle into dry ingredients leaving large crumbs)
Mix cake mix according to package directions and pour into buttered and floured cookie sheet. Bake in 350° for 20 minutes. While cake is in oven, combine topping ingredients in a large bowl with a pastry blender leaving large crumbs. (Note: I didn't need a pastry blender, which is good since I don't own one.) Place on hot cake and return to oven for ten minutes. Remove from oven and sprinkle with confectioner's sugar.
*
Coffee Cake:
For cake-
Yellow cake mix
For topping-
2 cups flour
2/3 cup sugar
2 to 3 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla
1/2 lb margarine (to melt and drizzle into dry ingredients leaving large crumbs)
Mix cake mix according to package directions and pour into buttered and floured cookie sheet. Bake in 350° for 20 minutes. While cake is in oven, combine topping ingredients in a large bowl with a pastry blender leaving large crumbs. (Note: I didn't need a pastry blender, which is good since I don't own one.) Place on hot cake and return to oven for ten minutes. Remove from oven and sprinkle with confectioner's sugar.
