Cinnamon Chocolate Chip Coffee Cake

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My Cinnamon Chocolate Chip Coffee Cake is made with a pancake mix! This simple and delicious coffee cake can be thrown together in a matter of minutes for unexpected company, or just for yourself!

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I have been wanting to make a coffee cake with Hungry Jack pancake mix for the longest time now. Why? Because I have three boxes of it in my pantry.

I’m not quite sure why, but lately every time I have needed syrup, Hungry Jack brand has been on sale, AND there has been a hang tag on the syrup for FREE pancake mix when you buy the syrup. 

So I decided to try just a basic coffee cake recipe from their website. Of course I had to make a few adaptations, at this point it’s just kind of a given. :)

Let’s take a look and I can tell you how I made my Cinnamon Chocolate Chip Coffee Cake.

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Rhubarb Strawberry Coffee Cake

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Rhubarb Coffee Cake

Rhubarb Coffee Cake

Do you have rhubarb left in your garden yet? Or maybe even a bunch cut, just looking for a home? This is a great recipe that uses up some of that rhubarb while it’s still fresh. This coffee cake is perfect on Sunday after church, when friends pop in unexpectedly for a visit, or just any time at all.

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This coffee cake is an easy-to-follow recipe with a great crumb topping that is fabulous! I’m really quite surprised how well the crumb part, or streusel turned out. For me, the crumb/streusel part is the best part!

This is an easy-to-follow recipe from Betty Crocker. I have simply made a few changes for my taste.

Oops, so sorry I didn’t include strawberry in the title of the picture!

 I really like the flavor of Strawberry & Rhubarb together. So, I had to add something strawberry. You could easily add real strawberries to this coffee cake if desired. If you want to add strawberries simply reduce the amount of rhubarb to one cup and add one cup of fresh cut-up strawberries.

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Rhubarb Strawberry Coffee Cake

Rhubarb Strawberry Coffee Cake

Rhubarb Strawberry Coffee Cake

Ingredients                                                                            

Streusel:

1/2 cup all-purpose flour

3/4 cup sugar

1/4 cup butter, softened but cool

 

Cake:

2 cups chopped fresh rhubarb – this is about 4 large stalks of rhubarb, cut into 1/2″ slices

1 tablespoon sugar (you could use one more tbsp. of sugar if desired, but keep in mind there is a generous crumb coating on top of the coffee cake that gives you plenty of sugar).

 

1 Yellow Cake Mix, regular size

3/4 cup milk, bring to room temperature

1 teaspoon vanilla extract

3 eggs, bring to room temperature

1 package (3 ounces) Lite Cream Cheese

3/4 cup strawberry yogurt, bring to room temperature

Directions

1. Preheat oven to 325 degrees F (for all pans). Place chopped rhubarb and sugar in a large bowl. Stir to combine so that rhubarb is evenly coated with sugar. Set aside. Spray bottom and sides of 13×9-inch pan generously with baking spray.

2. In a small bowl, mix 1/4 cup flour, the sugar and butter until coarse crumbs form. Set aside.

3. In large bowl, beat cake mix, milk, vanilla, eggs and cream cheese with electric mixer on low speed 1 minute, then on medium speed 2 minutes, scraping bowl frequently. Fold strawberry yogurt and rhubarb into batter; spread in pan.

4. Take reserved topping and sprinkle over the top of the batter. Remember you want it to look like coarse crumbs.

5. Bake 35 to 42 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool about 30 minutes to serve warm. To serve cool allow pan to sit for about 1 hour 30 minutes.

MM Notes

* Serves 12-16. Coffee cake tastes best on day 1 or day 2. The cake may be made 1 day in advance. Store covered at room temperature for up to 1 week.

* I made the coffee cake in individual spring form pans. However, I do not recommend it. The coffee cake is much easier to do in a standard 13 X 9 pan. I have tried both ways!

Adapted from: http://www.bettycrocker.com

 

Megamommy

 

 

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Vanilla-Pecan Coffee Cake

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vanilla-pecan coffee cake

We love coffee cake at our house so I thought I would quickly put one together for the morning. My kids so look forward to coffee cake in the morning, when I do make one. Simply add a fruit, a tall glass of cold milk, and you have a pretty good breakfast.

This time around, I adapted this recipe for people who love the taste of cinnamon & the taste of vanilla. If you aren’t a fan, simply adapt the recipe to fit any flavor profile you like.

Let’s take a look… :)

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Here we have the final product. It has had time to cool and I have just topped it with yummy glaze. Yes, the pan is half gone! The fella’s dug in before I could even get the chopped nuts on the coffee cake.

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This is the Cinnabon Gourmet Coffee Creamer I used in place of the water for the cake. There are a lot of great uses for all the new Gourmet Coffee Creamers in baking AND cooking. You don’t have to be a coffee drinker to appreciate their many uses.

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As you can see from the picture I used chopped walnuts, not pecans. Why? Because that’s what I had, and I saw no reason to go spend extra money on pecans.

I have used this recipe many times. Maybe you want to try banana cream or butterscotch instant pudding mix. This is a sweeter coffee cake than some, but it is so very good!

I think I’ve had the most fun playing with other cake mixes and extracts for a completely different take. I think you’ll find this one is a keeper – and it always turns out well! :)

Vanilla-Pecan Coffee Cake

Ingredients

1 pkg. yellow cake mix, any brand

1 pkg. (3.4 oz.) instant vanilla pudding mix

1 tsp. vanilla extract

FILLING:

1/2 cup chopped pecans

1/4 cup sugar

1/2 tsp. ground cinnamon

GLAZE:

1 cup confectioners’ sugar

1 to 3 Tbsp. Cinnabon Gourmet Coffee Creamer

1/2 tsp. vanilla extract

Directions

1. Spray a 13-in. x 9-in. baking pan generously with nonstick spray; set aside.

2. Prepare cake mix batter according to package directions, adding dry pudding mix and vanilla; set aside. Combine the pecans, sugar and cinnamon in a small bowl. Instead of water, I used Cinnabon International Delight Creamer – this is gluten-free and lactose-free product with great flavor!

3. Bake at 350 degrees for 34-38 minutes or until a toothpick inserted near the center comes out clesn. Cool on a wire rack. Combine the glaze ingredients in a small bowl until smooth. Drizzle over warm coffee cake.

Make 15 Servings

Adapted from: Taste of Home

Megamommy

 

 

 

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