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Receta Breakfast Break Coffee Cake
by CookEatShare Cookbook

Breakfast Break Coffee Cake
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  Raciónes: 8

Ingredientes

  • 1 c. lowfat sour cream (low-fat works well)
  • 1/3 c. Crisco oil
  • 1/3 c. water
  • 1/4 c. granulated sugar
  • 4 large eggs
  • 1 pkg. pudding recipe cake mix
  • 1 c. minced pecans
  • 2 T brown sugar
  • 2 T cinnamon
  • 2 T reserved cake mix
  • 1 c. confectioners' sugar
  • 1-1/2 to 2 T lowfat milk

Direcciones

  1. Preheat oven to 375°F. Reserve 2 tbsp dry cake mix for filling.In large bowl, blend cake mix, lowfat sour cream, oil, water, sugar and large eggs. Beat on medium speed for 2 min. Pour 2/3 of batter into greased and lightly floured 10-inch tube pan.
  2. Put together Filling ingredients and sprinkle on batter.* Add in remainder of batter.
  3. Bake at 375°F for 45 to 50 min or possibly till toothpick inserted in center comes out clean. Cool right side up on rack for 30 min. Remove from pan and Glaze.
  4. Can use half of filling in the middle of the cake and the rest on top.
  5. Blend and drizzle over cake.This cake freezes well and is good as a breakfast coffee cake or possibly dessert.