Hi! While we are all stuck inside I thought we might as well eat really tasty stuff! I am not the best cook, but I do love to bake! I will be sharing some of my favorite ‘baking’ recipes over the next few weeks that I know you will thoroughly enjoy too. Most of them are all family recipes, or recipes we have had in the family for a long time.

Cinnamon Strudel Coffee Cake Recipe

My mom actually calls this one ‘Eggshell Coffee Cake’ because apparently the first time it was ever make there were eggshells all over in it (on accident of course!) It is one of my favorite cakes that she bakes (second only to her homemade yellow cake with homemade fudge icing!! I am drooling just thinking about it!)

This particular  cake can be eaten at any time of the day and it never lasts long in our house. Plus, it is a super easy coffee cake recipe because it starts with pre-packaged cake mix!

The Recipe:

1 package yellow cake mix (Duncan Hines is the best!)

3/4 cups salad oil (use olive oil or avocado oil or whichever oil you prefer to cook with)

3/4 cup water

1/2 tsp vanilla (we always use Vanilla we get in Mexico)

1/2 tsp butter extract

1 small package instant vanilla pudding

4 eggs

Inner Layer/Swirl

If you would like to add nuts: 1/2 cup chopped pecans (we made this one without nuts because I don’t like nuts in my cake!)

2 tsp cinnamon

1/4 cups sugar

Cake Toppings

At the very end, once the cake has cooled, you can top it with a sprinkle of powdered sugar!

Directions:

You will want a bundt cake pan. You can grab one HERE or HERE.

Preheat the oven to 350 degrees.

Coat the inner part of the pan with oil and flour (you need enough to make sure the cake will fall out of the pan once baked and flipped over!)

Add all of the ingredients in the first portion above (do not include the nut layer/swirl ingredients yet) and beat together. Add the eggs as it is mixing, one at a time. Beat on low while you add the eggs and once the eggs are added beat on high for 6 minutes (use hand beaters or a kitchen aid mixer if you have one).

Mix  the inner swirl/strudel part of the cake- Add your chopped pecans, cinnamon, and sugar and mix together in a separate bowl.

Add 1/4 of the cake mixture into the pan, then top that with a light layer of the inner swirl/strudel mixture. Repeat one more time. Then pour the rest of the cake batter into the pan. Try to make sure it covers all of the cinnamon/sugar/nuts.

Place in the oven for 45-50 minutes (depending on the strength of your oven). Ours only took 45 minutes. Could be even less if you have a very hot oven. You can take it out at 40 minutes and do the fork test. Stab the cake with a fork or knife and see if any residue/batter is left when you pull it back up. If not, the cake is ready.

Let the cake sit for 15-20 minutes to cool, then flip the bundt pan over and hit the top slightly to remove the cake from the pan. Top the cake with powdered sugar.

ENJOY!

The Tablescape:

Leave a favorite recipe of your own below for everyone to try!

You can find more recipes HERE.

xox Amanda