One of my favorite breakfast treats has always been coffee cake. Mom used to make them for special treats on holidays or when we had overnight guests. They are quite easy to make and delicious with your morning coffee or even a tall glass of ice cold mild. Of course, it’s not limited to breakfast fro me. I can be caught slicing off pieces all day long as I walk through the kitchen.
I’ve been going through all my pantry, fridge and freezer during this COVID-19 quarantine. I thought it would be a good time to get rid of some of the extra things I’ve been stocking up on and it decreases my need to go to the grocery for other things. So this morning I saw a few boxed cake mixes and thought it might be fun to utilize one of them for a quick coffee cake. So searching some more I found 1 package of graham crackers and a small bag of sliced almonds in the freezer. I decided to put them all together and make said coffee cake. Let me know what you think. Remember, you can always change things up like I did here and come up with new tastes in your recipes.
- 1 box cake mix (make per box directions)
- 1/2 cup melted butter
- 3/4 cup brown sugar
- 1 sleeve of crushed graham crackers
- 1 tablespoon cinnamon
- 1/2 cup sliced almonds (or the nut of your choice)
- Mix the cake per box directions and pour half of it into a 9×13 prepared baking dish. You can use a 9×9 if you want a thicker coffee cake.
- Mix together the remaining ingredients and sprinkle half the mixture over the cake batter in the baking dish
- Dollop the remaining cake batter over this and lightly spread it to cover the brown sugar/graham cracker mix
- Sprinkle remaining mixture over the cake batter.
- Bake at 350°F for about 35-40 minutes, check it+265 with a toothpick especially if you use a smaller baking dish for a thicker cake.
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