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BAKERY STYLE COFFEE CAKE 1 pkg. Duncan Hines "Bakery Style" muffin mix (any flavor)* 3 Tbsp. oil 1 egg 3/4 c. water 2 Tbsp. brown sugar Make Batter: Empty muffin mix into 8 or 9-inch glass or plastic round ungreased baking dish. Break up any lumps with fork. Add oil, egg and water. Stir with fork until blended. (Batter will be slightly lumpy.) Blueberry or cranberry orange nut: Drain can of berries. Place berries in a strainer and rinse thoroughly with cold water. Gently fold into batter. Cinnamon Swirl: Knead swirl packet for 10 seconds before opening, cut a small opening in the corner of the packet. Squeeze evenly onto batter. Pull knife or spatula through batter to swirl. Do not mix completely in batter. *Bran and Honey Nut: Squeeze honey packet into batter. Blend thoroughly. Bake. Place dish in microwave on inverted plate. Cook on High 7 or 8 minutes (lower wattage ovens may take longer), rotating dish 1/4 turn every 2 minutes for even baking. Remove from oven. (Cake is done when any slightly moist on top.) Do not overbake. Add Topping: Sprinkle contents of topping packet and 2 tablespoons brown sugar evenly over cake. Cook 1 minute on High, let stand 10 minutes on flat surface before serving. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |