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Graham Cracker Coffee Cake

Ingredients 

FOR THE STREUSEL:

  • 1 ⅓ cups cinnamon graham cracker crumbs this is one sleeve of graham crackers (9 whole crackers)
  • 1/2 cup chopped walnuts
  • ¾ cup packed brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup salted butter melted

FOR THE CAKE:

  • 1 box butter golden cake mix (15.25 ounce box)
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon

FOR THE FROSTING:

  • 1 cup confectioners’ sugar
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon butter flavored extract
  • Dash of salt

Instructions 

  • Preheat oven to 350 degrees Fahrenheit. Spray a 9×13 inch pan with cooking spray.

MAKE THE STREUSEL:

  • In a medium bowl, combine the graham cracker crumbs, nuts, brown sugar and cinnamon. Stir in the melted butter. Set aside.

MAKE THE CAKE:

  • In a large mixing bowl, combine the cake mix, water, oil, eggs, vanilla and cinnamon. Beat on low speed with an electric mixer just until moistened. Beat on medium speed for 2 minutes longer.
  • Spread ½ of the batter into a greased 9×13 inch pan.
  • Sprinkle on ½ of the streusel mixture. Carefully spread the remaining ½ of the cake batter over the streusel, and sprinkle with the remaining streusel.
  • Bake for 35 to 40 minutes or until a toothpick inserted comes out clean.

MAKE THE FROSTING:

  • In a small bowl, combine confectioners sugar with vanilla and butter flavoring.
  • Add a few drops of water until you achieve drizzling consistency.
  • Cool slightly, then drizzle with the powdered sugar icing. Best if served warm.
  • Makes 12 to 16 servings.

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