Bear with me on the photo today.
I’m trying out taking them in manual mode, and well, things didn’t work out quite as I’d planned.
But, I’m gonna get there. I hope.
Clearly I’m not meant for any sort of advanced technology. If I could figure out how to get the photos onto the computer, I’d probably still be using one of those disposable cameras. You know, the kind in the cardboard box? That’s really about my comfort level when it comes to cameras.
What I am meant for is eating cake for breakfast.
Yep, I’m a huge advocate of putting the word “coffee” before any sort of breakfast sweet just so that’s it’s more acceptable to jam it into my mouth and call it a meal.
And yes, I know this recipe uses yeast, but it’s so, so easy. You don’t have to proof the yeast (or dissolve it in water)–just add it in with all of your other ingredients, spread it into the pan, and you’re good to go. This recipe is foolproof! And the great thing about it is that you can really use any jam you have on hand.
This does make a large serving of cake–so it’s a great recipe to use if you’re hosting a brunch, attending a potluck, or need something to take to an office function. It’s really simple, yet tasty enough that it is sure to impress. And unlike many coffee cakes I’ve had in the past, this one was not dry and crumbly at all–and with the addition of the vanilla glaze, it was just perfect.
- 1 yellow cake mix
- 1 cup flour
- 2/3 cup warm water
- 2 eggs
- 1 package active dry yeast
- 1 teaspoon cinnamon
- 1/3 cup butter, melted
- 1 cup berry jam (I used blackberry, but try strawberry, raspberry or blueberry)
- 1 cup powdered sugar
- 1 tablespoon softened butter
- 1/2 teaspoon vanilla
- 3-4 tablespoons milk
- Spray a 9x13 pan with cooking spray
- In a large bowl, combine 1 1/2 cups of the cake mix, the flour, the warm water, eggs and yeast. Mix on low speed for about 2 minutes, scraping the sides of the bowl as neccessary. The batter will be thick!
- Spread into your prepared pan and cover with a clean kitchen towel. Let stand at room temperature for 45 minutes.
- Preheat oven to 375.
- To make the streusel topping, combine the rest of your cake mix with the cinnamon and melted butter. Toss gently to combine.
- Spoon your jam into small mounds on top of the batter, and then sprinkle with the streusel. Bake about 35 minutes, or until top of cake is golden brown.
- Let cool on a wire rack.
- In a small bowl, stir together sugar, butter and vanilla. Stir in 3 to 4 tablespoons milk, 1 teaspoon at a time, until desired consistency is reached. Drizzle on top of cake. Add fresh fruit if desired.