Jewish coffee cake
Jewish coffee cake
Ingredients/Components
- eggs - 5 item
- vanilla - 2 tsp
- water - 1 c
- oil - 3/4 c
- nuts, finely chopped - 1/2 c
- plus 1 tsp - 1 Tbsp
- box Duncan Hines yellow cake mix - 1 item
- large 2 small instant vanilla pudding mix - 1 item
- Beat 10 minutes
How to make jewish coffee cake:
Combine. Beat 10 minutes. Pour 1/2 batter in Bundt pan. Add 1/2 topping mix. Swirl with knife. Pour remaining batter and topping. Swirl through with knife. Bake at 325° for 60 to 65 minutes.Topping:1/2 c. sugar1/2 c. nuts, finely chopped1 Tbsp. plus 1 tsp. cinnamonRecipe categories: Breads, Weeknight, Coffee cakes.
Rating:
Related ingredients:
sugar, cinnamon, packed brown sugar
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