BAKERY STYLE COFFEE CAKE|
1 pkg. Duncan Hines "Bakery
Style" muffin mix (any
3 Tbsp. oil
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.
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