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Cinnamon Walnut Swirled Sour Cream Coffee Cake

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Welcome to our new Blog….Be Together - Bake Together

We love how easy our mixes are to bake….you just add a few basic ingredients and you have a delicious home baked cake….or muffin…..or pancakes…..or, well, you get the idea. But, what we really love about our mixes are how easy it is to use them as a “springboard”…..we like to say Think Outside the Box….literally.

We love to bake here at The Invisible Chef and we want you to take a mix, like the French Breakfast Puffs, just add eggs, milk, oil & butter….pop in the oven and voilà….from the box, to the oven, to the table…..in minutes! And you have beautiful, delicious home-baked muffins to serve to your friends and family.

But, when you Think Outside the Box, that French Breakfast Puff (and so many of our other baking mixes) can turn into lots of delicious desserts and more! You don’t have to get out the flour, the sugar, the baking powder, or all the different and specialty flavors or other ingredients. You just have to open a box of the French Breakfast Puffs (by the way, is one of our best sellers) and you have a starting point for so many wonderful desserts that The Chef has baked and tested for you already.

So, please enjoy our Chef tested recipes that make baking just a little bit easier and enjoyable for you. Happy Baking! Enjoy…..Love,  The Chef

Cinnamon Walnut Swirled Sour Cream Coffee Cake

You Will Need:  

Cake:

1 Box French Breakfast Puff Mix 

2 Eggs

1 Cup Sour Cream (or Greek Yogurt)

8 Tbsp unsalted butter, softened

1/2 Cup Milk

Topping:

Cinnamon/Sugar Packet (included)

1/2 Cup chopped walnuts (or pecans), optional

Mix together the contents of packet with the nuts (set aside)

Instructions:

Preheat oven to 350 degrees. Lightly grease a 9” x 9” pan

In a stand mixer with the flat beater (or with a hand mixer) on medium speed, mix together the eggs & butter. Turn the mixer to low and add 1/3 of the contents of the cake mix packet and 1/3 of the sour cream. Mix until blended and repeat 2 more times with the mix and sour cream. Add the milk and mix on medium-high speed for about a minute or so.

Scrape the batter into the prepared pan and sprinkle with the cinnamon/sugar/nut mixture.

Swirl the mixture gently into the batter.

Bake the cake for about 35 minutes, or until a cake tester inserted in the center comes out clean. Remove the cake from the oven and let cool. Serve the cake warm or at room temperature. Top with whipped cream if desired.

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