Best Coffee Cake Mix Recipes

COFFEE SHOP STYLE EASY CAKE MIX BISCOTTI

Steps:

• Preheat the oven to 350F degrees.
• Pour the cake mix into a mixing bowl. Stir in sifted all purpose flour.
• Make a well in the centre and add the eggs, margarine and vanilla extract.
• With an electric beater mix on medium speed for 2 to 3 minutes until the dough does not stick to the sides of the mixing bowl. It will look and feel like play dough!
• On a lightly floured board, divide dough into two halves.
• Roll each half into a log about 1" in diameter.
• Roll each log gently to the edge of the board and then continue rolling it onto a lightly sprayed 11" x 15" baking sheet.
• Flatten the top of each cookie log until it is about 3" wide.
• Bake for 20 minutes.
• Remove baking sheet from the oven and let stand for 10 minutes.
• Reduce oven temperature to 325 and do not turn off.
• Gently slide one cookie log onto the board that you rolled out the dough on.
• Using a serrated knife or better still an electric carving knife, slice each log across the width into 3/4" slices.
• Place cookies cut side down back onto the baking sheet and return them to the oven for another 10 minutes.
• Remove cookies to cooling rack to cool completely.
• Store cooled cookies in an airtight container or freeze.
• Variations include:.
• PECAN BISCOTTI: butter pecan cake mix - chopped pecans - maple extract.
• APRICOT BISCOTTI: golden cake mix - chopped dried apricots - toasted slivered almonds - almond extract.
• CRANBERRY BISCOTTI: vanilla cake mix - chopped dried cranberries - toasted slivered almonds - almond extract.
• ORANGE SPICE BISCOTTI: spice cake mix - walnuts - grated orange zest.
• GINGER BISCOTTI: spice cake mix - walnuts - chopped crystalized ginger pieces.
• CHOCOLATE-CHOCOLATE BISCOTTI: chocolate cake mix - chocolate piece or chips, freeze first so they retain their shape during baking.
• LEMON ALMOND BISCOTTI: lemon cake mix - toasted slivered almonds.

CHOCOLATE CHIP COFFEE CAKE (GIFT MIX IN A JAR)

Steps:

• Creating the Gift in a Jar:
• Wash and thoroughly dry a 1-quart wide-mouth canning jar.
• Layer the ingredients in the jar as listed above starting with the flour, cinnamon, baking soda, baking powder, sugar and then chocolate chips - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
• Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
• CHOCOLATE CHIP COFFEE CAKE GIFT TAG:
• Additional ingredients to be added by the recipient: 2 eggs, 1 cup sour cream, 1/2 cup butter, softened and 1 tsp vanilla extract.
• CHOCOLATE CHIP COFFEE CAKE INSTRUCTIONS:
• Preheat oven to 350.
• Place the eggs, sour cream, butter and extract in a large bowl and blend with an electric mixer set on low speed.
• Add the contents of the jar and continue to blend for 2 minutes.
• Pour the batter into a generously greased 9 x 13 inch pan.
• Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Cool for 10 minutes in the pan, then remove the cake and cool completely on a wire rack.
• Store in an airtight container for up to 1 week.

EASY CAKE MIX COFFEE CAKE (ALSO KNOWN AS BREAKFAST CAKE)

Steps:

• Beat together first four ingredients. Then add eggs one at a time - ( but beat less than two minutes).
• Pour 1/2 batter in a 9x13 pan or Bundt pan and pour 3/4 of the filling on top. Pour remaining batter over filling. Sprinkle remaining filling on top (not too much though as the sugar can burn).
• Bake at 350°F for 55 minutes (usually not this long).
• Glaze-----Heat glaze ingredients until near boiling and glaze while cake is still warm from oven.
• NOTES---I have found that the glaze is hit or miss, some people like it some do not. I have started experimenting with different glazes and have found that a thicker glaze works better for my taste -- DH says it doesn't even need a glaze the cake is so good!

CAKE MIX BUTTERSCOTCH COFFEE CAKE

Steps:

• Mix together oil, water and egg.
• Add cake mix and puddings.
• Mix well.
• Pour half of batter into greased 9x13" pan.
• Top with half of crumb topping, then rest of batter, finally with last half of the topping.
• Bake at 350 for 1 hour.

STREUSEL COFFEE CAKE MIX

Steps:

• In a large bowl, combine coffee cake mix ingredients; set aside. Combine the first four streusel ingredients; add pecans. Store both mixes in separate airtight containers in a cool, dry place for up to 6 months. Yield: 3 batches (6 cups of cake mix, 2-1/4 cups of streusel). , To prepare coffee cake: In a bowl, combine 2 cups of cake mix, egg, milk and oil. Pour into a greased 9-in. square baking pan. Combine 3/4 cup streusel mix and butter; sprinkle over batter. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

GRAHAM STREUSEL COFFEE CAKE (MADE WITH CAKE MIX)

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch glass baking dish.
• For the streusel; place the graham crackers in a plastic bag, seal and then roll with a rolling pin until crushed (do not crush until fine) place the crumbs in a bowl.
• Add in the brown sugar, 1/2 cup plus 3 tablespoon melted butter and cinnamon; mix until blended, then add in the pecans or walnuts; set aside.
• For the cake; in a large bowl beat all cake ingredients together until blended.
• Pour HALF the cake batter into prepared buttered baking dish.
• Sprinkle with HALF of the streusel mix evenly over the top of the batter.
• Then carefully spread the remaining cake batter over streusel.
• Then top with remaining streusel.
• Bake for about 40-45 minutes or until the cake tests done.
• If desired, drizzle glaze over the top of the cake after baking.

COFFEE CAKE MUFFIN MIX

Steps:

• In a large bowl, whisk flour, sugar, baking powder and salt. Transfer to a 1-qt. resealable plastic bag. In a snack-size plastic bag, combine brown sugar, walnuts and cinnamon. Store bags in a cool, dry place or in freezer up to 3 months., To prepare muffins: Preheat oven to 350°. Place flour mixture in a large bowl. Cut in shortening until crumbly. In a small bowl, whisk egg and milk until blended. Add to flour mixture; stir just until moistened. In a small bowl, mix brown sugar mixture with melted butter., Fill greased or paper-lined muffin cups half full. Sprinkle with brown sugar mixture. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

COFFEE SHOP STYLE EASY CAKE MIX BISCOTTI RECIPE - (4.6/5)

Steps:

• Preheat the oven to 350F degrees. Pour the cake mix into a mixing bowl. Stir in sifted all purpose flour. Make a well in the centre and add the eggs, margarine and vanilla extract. With an electric beater mix on medium speed for 2 to 3 minutes until the dough does not stick to the sides of the mixing bowl. It will look and feel like play dough! On a lightly floured board, divide dough into two halves. Roll each half into a log about 1" in diameter. Roll each log gently to the edge of the board and then continue rolling it onto a lightly sprayed 11" x 15" baking sheet. Flatten the top of each cookie log until it is about 3" wide. Bake for 20 minutes. Remove baking sheet from the oven, place a rack on sheet and let stand for 10 minutes. Reduce oven temperature to 325 and do not turn off. Gently slide one cookie log onto the board that you rolled out the dough on. Using a serrated knife or better still an electric carving knife, slice each log across the width into 3/4" slices. Place cookies cut side down back onto the baking sheet and return them to the oven for another 10 minutes. Remove cookies to cooling rack to cool completely. Store cooled cookies in an airtight container or freeze. Variations include:. PECAN BISCOTTI: butter pecan cake mix - chopped pecans - maple extract. APRICOT BISCOTTI: golden cake mix - chopped dried apricots - toasted slivered almonds - almond extract. CRANBERRY BISCOTTI: vanilla cake mix - chopped dried cranberries - toasted slivered almonds - almond extract. ORANGE SPICE BISCOTTI: spice cake mix - walnuts - grated orange zest. GINGER BISCOTTI: spice cake mix - walnuts - chopped crystalized ginger pieces. CHOCOLATE-CHOCOLATE BISCOTTI: chocolate cake mix - chocolate piece or chips, freeze first so they retain their shape during baking. LEMON ALMOND BISCOTTI: lemon cake mix - toasted slivered almonds.

QUICK MIX COFFEE CAKE

Steps:

• Dissolve coffee powder in water.
• Add to a large bowl with remaining ingredients.
• Mix at a medium speed until smooth.
• Spread into a greased and paper lined 20cm (8") round cake tin.
• Bake 200 deg celsius 45 minutes.
• Stand a few minutes before turning out.
• When cold spread with Coffee Icing.
• For the Icing: Combine melted butter with the icing sugar.
• Add honey, vanilla and combined coffee powder and water.
• Beat til thick.

COFFEE CAKE MIX

Steps:

• In a large bowl, combine the first eight ingredients. Cut in shortening until mixture is crumbly. In a small bowl, combine the topping mix ingredients. Store both mixes in separate airtight containers in a cool, dry place for up to 6 months. Yield: 2 batches (9 cups cake mix, 1-1/3 cups topping)., To prepare coffee cake: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a large bowl, combine the eggs, water and 4-1/2 cups cake mix just until blended. , Transfer to a greased 9-in. square baking pan. Sprinkle with 2/3 cup topping mix. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Serve warm.

STREUSEL COFFEE CAKE MIX

Steps:

• To prepare the mixes: Combine the cake mix ingredients; set aside. Combine the first four Streusel ingredients; add pecans. Store both mixes in separate airtight containers in a cool dry place for up to 6 months. Yield: 3 batches (6 cups of cake mix, 2 1/4 cups of streusel).
• To prepare coffee cake: In a mixing bowl, combine 2 cups of cake mix, egg, milk and oil; mix well. Pour into a greased 9-in. square baking pan.
• Combine 3/4 cup streusel mix and butter; sprinkle over batter.
• Bake at 375°F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 9 servings per batch.

CHOCOLATE CHIP COFFEE CAKE (GIFT MIX IN A JAR)

Steps:

• Creating the Gift in a Jar:
• Wash and thoroughly dry a 1-quart wide-mouth canning jar.
• Layer the ingredients in the jar as listed above starting with the flour, cinnamon, baking soda, baking powder, sugar and then chocolate chips - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
• Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
• CHOCOLATE CHIP COFFEE CAKE GIFT TAG:
• Additional ingredients to be added by the recipient: 2 eggs, 1 cup sour cream, 1/2 cup butter, softened and 1 tsp vanilla extract.
• CHOCOLATE CHIP COFFEE CAKE INSTRUCTIONS:
• Preheat oven to 350.
• Place the eggs, sour cream, butter and extract in a large bowl and blend with an electric mixer set on low speed.
• Add the contents of the jar and continue to blend for 2 minutes.
• Pour the batter into a generously greased 9 x 13 inch pan.
• Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Cool for 10 minutes in the pan, then remove the cake and cool completely on a wire rack.
• Store in an airtight container for up to 1 week.

CAKE MIX COFFEE CAKE

Steps:

• Cake mix coffee cake
• 1. Heat the oven to 350°F. Grease a 9-inch square baking dish.
• 2. Prep the cake: Measure out 1⁄2 cup of the cake mix and set aside for the topping. Combine the remaining cake mix, the sour cream, and egg in a medium bowl and beat until just smooth, with no lumps remaining.
• 3. If you are using canned or frozen fruit, mix it into the batter and pour the mixture into the prepared pan. If you are using fruit filling, pour half the batter into the prepared pan, cover with the fruit filling, and top with the remaining batter.
• 4. Prep the topping: Toss the reserved 1⁄2 cup cake mix with the cinnamon and butter in a small bowl until the mixture is crumbly and streusel-like. Sprinkle it evenly over the cake batter.
• 5. Bake for 50 to 60 minutes, until the top is golden brown and a thin knife plunged into the center comes out clean or with a few traces of fruit filling. Cool completely in the pan before cutting into 2-inch squares and serving.
• 6. Cover leftovers with plastic and refrigerate for up to 1 week. If you have time, throw slices in the toaster oven to make something exciting and new for breakfast.