What's For Breakfast? - Coffeecake

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Sidenote:  This post is an archive from my family blog but I wanted to share it with our Lemon Tree readers.  My little three year old is now five. Sigh

Avery: "Please, please, please can I have a piece of coffeecake?"

Me: "No, honey, it's for Aunt Julie & Uncle Matt."

Avery: "But I like coffeecake, please, please."

Me: "But I like giving stuff to others and making them happy."

Avery: "But, won't they still be happy if I have just one piece?"

So, after that episode, I couldn't resist making another one and keeping it just for our family last weekend. I love when a coffecake sits on the island on a cake stand. It looks so pretty and inviting...

that is until your 3 year-old daughter comes along and decides she will help herself to a couple chunks out of the middle. Good thing this one was only for us...

This recipe is delicious.  Not healthy, but still amazing nevertheless. It is easy to make, but tastes like you slaved for hours. Love it. We all love it. You should try it.  And please let me know if you do.

Coffeecake

1 package yellow cake mix

1-12 oz. carton sour cream (1.5 cups)

1/2 cup oil

1 package instant vanilla pudding

4 eggs

1/2 cup brown sugar

2 t. cinnamon

2 T. flour

2 T. margarine, melted

1/2 cup chopped nuts (optional)

Combine cake mix, sour cream, oil, pudding, and eggs in large bowl. Beat 10 minutes at low speed. For streusel topping, melt margarine, add brown sugar, cinnamon, and flour until well blended. Spread half of cake mixture into greased pan. Top with half of streusel topping. Put rest of cake mixture on top of the streusel. Then put rest of the streusel on top. Bake at 350 degrees. Can bake in 2 8-inch loaf pans for 35-45 minutes or in an angel food cake pan for 50-60 minutes. Put a piece of foil loosely over the top of the pan so cinnamon mixture does not burn. Enjoy!


I will be linking to these parties this week.

Happy Monday!