Recipe | Sunday Brunch | Velvet Crumb Coffee Cake

 

     Winter is officially here!  We have subzero temps and snow.  All I want to do is curl up in my wingback chair by the fireplace with a cosy quilt and read a book or watch an old movie.  It also puts me in the mood to bake.  This quick and easy recipe for Velvet Crumb Coffee cake is the perfect little treat to have for Sunday Brunch with scrambled eggs, bacon/sausage, freshly squeezed orange juice, and a hot cup of coffee or tea.

Velvet Crumb Coffee Cake

Adapted from Betty Crocker Recipes

Cake

1 1/2 cups biscuit/pancake mix 

1/2  cup granulated sugar

1/2  cup milk or water

2  Tablespoons shortening or vegetable oil

1  teaspoon vanilla extract

1  egg, room temperature

 

Topping

1/2  cup flaked coconut

1/3  cup light brown sugar

1/4  cup chopped nuts

3  Tablespoons softened butter

2  Tablespoons milk

Preheat oven 350*F

Method:

Grease and flour 9 inch round baking pan.

In a large bowl, beat cake ingredients with electric mixer on low speed for 30 seconds, scraping bowl constantly.  

Beat at medium speed for 2 minutes scraping occasionally.   

Pour in to pan.

Bake 30--35 minutes or until toothpick placed inserted in the center comes out clean. 

Cool slightly.

In a small bowl mix together coconut topping ingredients.  

Spread topping over cake.  

Broil about 3 inches from heat 2--4 minutes until golden brown.

Allow to cool in baking dish or pan before removing.