Coffee cake that's as good

October 19, 2012|Scott Anderson | Culinary Passion

This is a wonderfully easy coffee cake recipe with actual coffee in the recipe. 

The beauty of adding coffee into the recipe is the richness and depth of flavor it imparts to the batter.

I will be trying this recipe again with a pumpkin-pie flavored coffee, but for this version I used chilled dark roasted coffee (8 ounces).

In essence of time to help the breakfast cook of the house, I used packaged ingredients to help offset the time and cost needed to gather flour, baking soda, baking powder and so forth. 

I also like to add applesauce to help with the moisture in the cake as well as eliminating the need for oil.

Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

2x coffee cake

1 package white or yellow cake mix

1 package instant French vanilla pudding mix

1 package instant pistachio or (seasonal) pumpkin spice pudding mix

4 eggs

1 cup strong coffee, chilled

1 cup applesauce

1 cup packed brown sugar

1 tablespoon ground cinnamon

1/2 teaspoon nutmeg

1/4 cup granulated sugar

Preheat convection oven to 325 degrees.

Grease a 9-by-13-inch baking pan, then add in sugar and tap to evenly coat the pan in sugar.

In a mixing bowl, stir together the cake and pudding mixes, add in the eggs, applesauce and coffee, mix until well blended.

In another bowl, stir together the brown sugar, cinnamon and nutmeg.

Pour half of the batter into the pan, spread evenly.

Sprinkle with half of the sugar mixture.

Cover with the rest of the batter, and coat with the rest of the mixture.

Bake for 15 minutes in the preheated oven, and then turn the oven down to 300 degrees and bake for an additional 40 minutes.

Remove from oven and allow to cool on a wire rack, cut and serve with fresh whipped butter and your favorite morning beverage.

Makes one 9-by13-inch cake.

— Scott Anderson. Check out past recipes of Chef Scott's at

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