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Coffee Cake Mix

Keep this handy mix in your pantry and you can whip up a last-minute coffee cake in no time. Cinnamon and nutmeg provide a delicious homemade taste that's better than any boxed mix. It makes a wonderful gift. —Linnea Rein, Topeka, Kansas

18 ServingsPrep/Total Time: 15 min.

Ingredients

4 cups all-purpose flour
2 cups packed brown sugar
2/3 cup quick-cooking oats
1/3 cup buttermilk blend powder
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup shortening
TOPPING MIX:
1/2 cup graham cracker crumbs (about 8 squares)
1/2 cup chopped pecans
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
ADDITIONAL INGREDIENTS:
2 eggs
1 cup water

Directions

In a large bowl, combine the first eight ingredients. Cut in
shortening until mixture is crumbly. In a small bowl, combine the
topping mix ingredients. Store both mixes in separate airtight
containers in a cool dry place for up to 6 months. Yield: 2 batches
(9 cups cake mix, 1-1/3 cups topping).
To prepare coffee cake: Contents of mix may settle during storage.

2 of 2

Coffee Cake Mix (continued)

Directions (continued)

When preparing recipe, spoon mix into measuring cup. In a large
bowl, combine the eggs, water and 4-1/2 cups cake mix just until
blended.
Transfer to a greased 9-in. square baking pan. Sprinkle with 2/3 cup
topping mix. Bake at 350° for 30-35 minutes or until a toothpick
comes out clean. Serve warm. Yield: 1 cake (9 servings per batch).

Nutrition Facts: 1 serving (1 piece) equals 373 calories, 15 g fat (3 g saturated fat), 49 mg cholesterol, 227 mg sodium, 54 g carbohydrate, 2 g fiber, 6 g protein.