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: Pillsbury) 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 Owner of Awesome Swaps and More Owner of A Place for Chatting and Friends Owner of Rhonda's Recipe Exchange ~~~~~ These are all Yahoo! groups and they need new and terrific members...ask me for the links!!! [Non-text portions of this message have been removed]
