Breakfast

Coffee Cake Mix

Make this coffee cake mix and pecan crumb topping ahead for two cakes. Add eggs and water and bake each in a 9-inch square pan.

Coffee cake mix

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A make-ahead cinnamon coffee cake mix and pecan crumb topping for two cakes. Add eggs and water to bake one 9-inch cake.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
CourseBreakfast
CuisineAmerican
Servings2 batches
Calories375

Ingredients
  

Cake mix
  • 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 (per cake)
  • 2 eggs
  • 1 cup water

Equipment

  • mixing bowl
  • airtight jar
  • 9-inch square pan

Directions
 

  1. In a large bowl, stir together the first eight cake mix ingredients. Cut in the shortening until the mixture is crumbly.
  2. In a small bowl, mix the topping ingredients together.
  3. Keep the two mixes in separate airtight containers in a cool, dry place for up to 6 months.

Notes

The mix may settle, so spoon it into a 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, and bake at 350° for 30-35 minutes, until a toothpick in the center comes out clean. Serve warm. Safety: the mix contains shortening and buttermilk powder, and the topping contains pecans, all of which can go rancid, so cool storage matters for the 6-month shelf life.

Nutrition

Serving: 90g | Calories: 375kcal | Carbohydrates: 54g | Protein: 6g | Fat: 16g | Saturated Fat: 3.6g | Trans Fat: 0g | Cholesterol: 43mg | Sodium: 233mg | Potassium: 148mg | Fiber: 1.6g | Sugar: 29g | Vitamin A: 67IU | Vitamin C: 0.2mg | Calcium: 99mg | Iron: 2.1mg

Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 9 servings from 1/2 of the mix with 2 eggs; quick-cooking oats counted as rolled oats, buttermilk blend powder counted as dry buttermilk, shortening counted as vegetable shortening, graham cracker crumbs counted as graham crackers. Brands and portions vary, so use it only as an approximation.