I am a wicked, wicked friend. What else could possibly explain it? Here comes a holiday that requires all sorts of sides and main dishes, and I am completely overloading you with desserts. But, in my defense, coffee cake also moonlights as a perfectly acceptable breakfast, and that’s exactly why I’m sharing it with you today. Because many of you are expecting overnight guests this Thanksgiving, and this coffee cake is the perfect dish to make a day or two before company arrives and enjoy with a tall cup of Joe as you and your crew come out of your Tryptophan comas.
While I like an Entenmann’s coffee cake as much as the next girl, there really is something special about this cake. You use sour cream in the batter, making it extra moist, and put a sizeable layer of brown sugar and cinnamon in the center for a crunchy, sweet surprise in each bite. Top this baby with a thin glaze of icing, and you are in buttery, sweet, homey heaven.
Courtesy of Cooking with Paula Deen, October 2007
1 (18.25-oz) box yellow cake mix
3 large eggs
3/4 cup vegetable oil
1 (8-oz) container sour cream
1 and 1/4 cups firmly packed brown sugar
1 tablespoon ground cinnamon
2 cups confectioners’ sugar
3 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1. Preheat oven to 350 degrees. Lightly grease a 9×13 baking pan.
2. In a large bowl, beat cake mix, eggs, oil, and sour cream at medium speed with an electric mixer until smooth. Spread half of cake mixture in bottom of pan.
3. In a small bowl, combine brown sugar and cinnamon. Sprinkle evenly over cake mixture in pan. Gently spread remaining cake mixture over brown sugar mixture. Bake for 35 to 45 minutes, or until a wooden pick inserted in the center comes out clean. Let cool in pan for 5 minutes.
4. In a small bowl, whisk together confectioners’ sugar, milk, vanilla, and flavoring until smooth. Using a fork, pierce cake at 1-inch intervals. Drizzle icing evenly over cake. Let icing harden for 20 minutes; cut into squares to serve.