Thank you. I was not sure about doing this as the shape would be more
narrow at the bottom. I don't suppose it would make that much
difference, though. I will try it. Thank you to all that have given
assistance. I just get a bit flustered with things once in a while.
Grin.
Carol
On 4/1/2012 9:07 PM, Jennifer Chambers wrote:
I've been making this cake for years, and I have always used a Bundt
pan. I don't put the topping on the bottom. I make it as directed,
and when it's done, I let it stand for about ten or fifteen minutes.
Then I carefully loosen the cake with a knife. ut a plate over the
top of the pan and turn pan and plate upside down. When the cake is
out of the pan, I take another plate, put it over the bottom of the
cake, and flip everything right-side up.
This cake is great, and you can add a teaspoon of your favorite
extract to the batter if you wish. Lemon or orange or maple or
raspberry,--whatever strikes your fancy.
hth
Jennifer
On 4/1/12, carollablady<carollabl...@aol.com> wrote:
Thank you for your answer. That is on my consideration list.
Carol
On 4/1/2012 7:05 PM, Nancy Martin wrote:
Hi Carol,
I bet you could use a 9 by 13 pan. That's what I would do because I don't
have a Bundt or tube pan either. My best guess would be to bake it 35 to
40
minutes. If anyone knows from experience whether I'm right or wrong,
please
email the list.
Hth,
Nancy Martin
-----Original Message-----
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of carollablady
Sent: Sunday, April 01, 2012 1:46 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE RECIPE
Thanks. I thought about that, but it calls for putting the topping on the
top. Bundt pans would be inverted and I tried putting the crumb topping
in
the bottom of a bundt pan and it did not work very well.
Maybe I could make it in smaller square pans, instead, as a single layer.
Carol
On 4/1/2012 2:19 PM, Shannon Wells wrote:
I hadn't even thought of that. Maybe a bunt or tube pan? Sorry, not real
sure.
Shannon
On Apr 1, 2012, at 2:12 PM, carollablady wrote:
So, how does one go about making such a cake without an angel food cake
pan?
Carol
On 4/1/2012 1:58 PM, Shannon Wells wrote:
I saw a recipe just like this one from Paula Deen, but instead of a
yellow cake mix, she used a spice cake one. Sounds yummy either way.
:) Shannon On Apr 1, 2012, at 12:39 PM, marilyn deweese wrote:
I made this last night, while I listened to my Buckeyes lose. I took
it to our Church coffee hour and there was not even a crumb left to bring
home. I hope you like it. I will have to make it again so I can taste
it.
THE VERY BEST DUNCAN HINES COFFEE CAKE RECIPE
1 yellow cake mix
1 box instant vanilla pudding
1 c. sour cream
4 whole eggs
1/2 c. cooking oil
1/2 c. milk
Blend cake mix and pudding. Add rest of ingredients. Beat all together
for 10 minutes at medium speed with electric mixer.
TOPPING:
3 tsp. cinnamon
1/4 c. granulated sugar
1 tbsp. flour
Nuts or chocolate chips (optional)
Mix together. Pour half of the batter in a greased angel food pan.
Sprinkle half of the topping on the batter; cut in and add
remaining batter and sprinkle
with the remaining topping on cake.
Bake at 350 degrees for 50 minutes or until it passes the clean
toothpick test. Enjoy.
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