Rippled Coffee Cake Recipe

Rippled Coffee Cake Recipe photo by Taste of Home

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In Portland, Tennessee, Jane Lear adds a fun layer of brown sugar and cinnamon to a yellow cake mix. "This delicious glazed treat is good for breakfast or dessert," she assures.

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Rippled Coffee Cake Recipe

Prep: 10 min. Bake: 30 min.

Yield: 16-20 Servings

10 30 40

Ingredients

1 package yellow cake mix (regular size)
1 cup (8 ounces) sour cream
4 eggs
2/3 cup canola oil
1 cup packed brown sugar
1 tablespoon ground cinnamon
ICING:
2 cups confectioners' sugar
1/4 cup milk
2 teaspoons vanilla extract

Directions

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.
Combine brown sugar and cinnamon; sprinkle over batter. Carefully spread remaining batter on top.
Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Combine icing ingredients; drizzle over warm cake. Yield: 16-20 servings.

Nutritional Facts 1 serving (1 piece) equals 303 calories, 13 g fat (4 g saturated fat), 51 mg cholesterol, 187 mg sodium, 44 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Rippled Coffee Cake in Quick Cooking January/February 1999, p15

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Rippled Coffee Cake

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(1-1) of 1 reviews

Reviewed on Aug. 11, 2012 by sewampler

This was excellent. Super quick to make and very moist. Only change I made was using butter instead of canola oil. It is so sweet it is more like a dessert than a breakfast.