Lemon Honey Coffee Cake Thursday, July 18, 2013
FOR THE CAKE:
Mix in a large bowl following the cake mix package directions:
¼ cup Café al Fresco Caramel flavored Gourmet creamer
1 box Food Club Moist Classics Yellow cake mix
1 3-oz box Valuetime Lemon gelatin dessert mix
1 cup sour cream
¾ cup canola oil
4 large eggs
FOR THE TOPPING:
Warm 1 to 1 ½ cups of honey in the microwave; preferably in a container with a spout (the honey bear bottle is perfect). Set aside. Sift 1 to 1 ½ cups of brown sugar into a bowl. Add 2 to 3 tsp of Food Club apple pie spice mix. Combine thoroughly.
Divide the dough equally between the pans. DO NOT FILL PANS MORE THAN HALF-FULL!! Using the container with the spout, coat the top of each filled pan with the warm honey. Then generously and completely coat the honeyed surface with the brown sugar / apple pie spice mix. Using a butter knife (or a plastic knife), swirl the coating into the batter. DO NOT OVERMIX!!! DO NOT CUT THROUGH THE ALUMINUM SHELL!!! You should see trails of the coating undulating through the batter.
Bake for 40 to 50 minutes in an oven pre-heated to 320°. Do not be surprised if the dough rises slightly above the edge of the pan. Test for doneness according to directions on the cake mix package. BE CAREFUL -- the top of the cake will be very hot to the touch. Cool in the pan for approximately 15 minutes.
FOR THE GLAZE
Sift 1 cup of confectioners’ sugar into a bowl. Slowly add any white liquid coffee creamer until you get a glaze suitable for drizzling. Drizzle the top of the warm cake.
Grasping the aluminum foil, remove the cake from the pan. Fold down the foil, exposing the sides of the cake. Slice and serve warm or at room temperature.
Makes 2 8” coffee cakes.