Sunday, November 14, 2010

Hey, don't I know you from somewhere?

Share-The-Recipe Coffee Cake
Mary Engelbreit’s Fan Fare Cookbook Copyright 2010

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 teaspoon melted butter or margarine
1 teaspoon vanilla extract
3/4 cup vegetable oil
3/4 cup water
4 eggs
1 teaspoon ground cinnamon
1/2 cup granulated sugar

1 tablespoon butter or margarine, melted
1 teaspoon vanilla extract
1 cup confectioners' sugar
1/3 cup milk

Preheat the oven to 350 degrees. Grease and flour a 9x13-inch baking dish. In a medium bowl, mix the cake mix, pudding, melted butter, vanilla, oil and water until blended.

Add the eggs one at a time and mix for 4 to 6 minutes. Pour the batter into the baking dish. In a small bowl, mix the cinnamon and sugar together and swirl it through the top of the cake until it's no longer visible. Bake for 45 to 50 minutes.

While the cake is baking, make the topping. In a small bowl, mix the melted butter, vanilla, confectioners' sugar and milk together.

When the cake is out of the oven, pour the topping over the cake while it's still warm.

This recipe caught my eye and I was excited to make it. The recipe author bragged about how everyone always asked for the recipe and how they served it as a groom's cake at a family wedding (in the shape of Texas). It was intriguing. And of course, I seem to love anything with a box of pudding in it.

But I ran into some problems. First, I wasn't sure how to swirl in the cinnamon-sugar mixture. I'm not sure I did it right. Some got in the cake but much of it settled on top. I need to work on that.

Then the 'glaze' was awfully liquid. I almost didn't add all of the milk but then I thought maybe this was more of a soaking glaze, like a tres leche cake or like my mother's rum cake.

HEY! Wait a minute. I think this is my mother's rum cake recipe!

Yes, this looks a lot like the typical popular Bacardi rum cake recipe (that my mother uses) except it's not in a Bundt pan, this cake has cinnamon sugar and this cake has no rum. I knew there were other versions of this cake but most that I have seen have been other alcoholic versions (like a Kaluha version made with chocolate cake and a Harvey Wallbanger version made with Galliano). This non-alcoholic version is better for any event where kids will be eating or maybe your next AA meeting.

This kept tasting better and better to me. It reminded me of a really fresh packaged coffee cake, like a Tastykake Junior, but without the crumb topping. I love crumb topping but I didn't miss it here. You really can't add it since the glaze would make it soggy. This cake does walk that fine line between sogginess and moistness from the glaze. Make sure you distribute that glaze evenly.

Other recipe where pudding works it's magic:
Amish Friendship Chocolate Bread
Big Sugar Cookies
Chocolate Chip Cookies
Creamier and Chewier Oat Cookies
Easy Cream Puff Cake
Gingerbread Men
Strawberry Cake


Pilar said...

LOVE that you're posting regularly again. I truly hope that life is treating you better...I think of you often. One question about this latest the one teaspoon of melted butter really a must for the cake? Seems so insignificant, what with the oil...does it enhance the flavor? Do you ever use butter extract...saw some at the store and the box has a recipe, to add it to yellow cake mix. Thanks for your time and know how!

The Cookbook Junkie said...

I wondered if anyone would notice that 1 teaspoon of butter. I have no idea what that's all about either LOL. I put it in there though!

Maybe it's so you can tell people you made this with real butter!

This cake will definitely not self-destruct without that teaspoon of butter.

affordable health insurance said...

i Think i can use those recipes this holiday!