Seattle Coffee Mug Cake Recipe courtesy ?Sandra Lee Semi-Homemade Desserts,? 
Miramax Books, 2003
Show: Semi-Homemade Cooking with Sandra Lee
Episode: Gift Goodies 

Difficulty: Easy 
Prep Time: 15 minutes 
Inactive Prep Time: 25 minutes 
Cook Time: 45 minutes 
Yield: 12 to 16 slices 

Butter, for pan 
Flour, for pan 
7 sweet dinner rolls (recommended: King's Hawaiian) 
1 box (1-pound, 14-ounces) cinnamon swirl coffee cake mix (recommended: 
3/4 cup hot water 
1 teaspoon instant espresso 
1/4 cup vegetable oil 
3 eggs 
1 cup whole milk 
1 tablespoon sugar 
Preheat oven to 350 degrees F. 
Butter and flour a 10-cup bundt pan or square baking dish. Slice 1-inch off 
tops of rolls. Tear tops into 1-inch pieces; set aside. Place bottoms of rolls, 
cut side up, in prepared pan. Combine coffee cake batter mix (reserve cinnamon 
swirl packet), water, instant espresso, oil, and 2 eggs in a large bowl. Beat 
until well blended. Pour half of batter over rolls. Sprinkle with contents of 
cinnamon swirl packet. 
Whisk remaining 1 egg, milk, and sugar in another bowl to blend. Add reserved 
roll tops to milk mixture; set aside until milk mixture is absorbed. Pour bread 
mixture over cake batter in pan, and then pour remaining batter over. Using a 
skewer or wooden chopstick, swirl batters together. Bake for 45 minutes, or 
until a toothpick inserted near the center of cake comes out clean. Cool cake 
in pan on a cooling rack for 25 minutes. Invert cake onto cooling rack; remove 
pan. Place cake right side up on a platter and serve warm. For a cute 
presentation, serve slices in coffee mugs.

Rhonda G in Missouri 
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