My great-grandmother used to make this coffeecake so often that she was known for it and it is simply known by my family as "Grandma T's Coffeecake".
She made it for church gatherings, family gatherings, and any other gathering where coffee was being served.
I remember as a little girl helping her bake one in her small kitchen.
Me, standing on a stool using a handheld mixer, and great-grandma standing behind me making sure I get all the ingredients mixed properly.
A few years ago, my grandma (her daughter) gave me the same bundt pan that Grandma T had used for baking the cake and it's the only pan I use for this recipe.
You don't have to use a bundt pan (although it does look nice and you can add icing to it).
A standard 9x13 rectangular pan works great, too.
This recipe is as simple as they come and I'm telling you that it is the best coffeecake you will ever have.
Moist.
Sweet.
Perfect with coffee.
Perfect for any gathering.
Grandma T's Coffeecake 1 yellow cake mix 3 ounce box instant coconut pudding (use vanilla if you can't find coconut) 4 eggs 1/2 cup oil 1 cup sour cream 1/3 cup sugar 1 teaspoon cinnamon 1/2 cup chopped walnuts Preheat oven to 350ºF.
Grease a bundt pan or a 9x13 pan.
Beat together the cake mix, pudding, eggs, oil, and sour cream for 5 minutes on fast speed.
Mix together the sugar, cinnamon, and walnuts and set aside.
Spread half of the cake batter into the pan.
Sprinkle with half of the sugar mixture.
Pour/spread the remaining batter on top and sprinkle with the remaining sugar mixture.
Bake for 45 minutes or until toothpick inserted comes out clean.
*If using a bundt pan, after you turn it out onto a plate, you can make a glaze with powdered sugar and milk and pour it over the cake.
She made it for church gatherings, family gatherings, and any other gathering where coffee was being served.
I remember as a little girl helping her bake one in her small kitchen.
Me, standing on a stool using a handheld mixer, and great-grandma standing behind me making sure I get all the ingredients mixed properly.
A few years ago, my grandma (her daughter) gave me the same bundt pan that Grandma T had used for baking the cake and it's the only pan I use for this recipe.
You don't have to use a bundt pan (although it does look nice and you can add icing to it).
A standard 9x13 rectangular pan works great, too.
This recipe is as simple as they come and I'm telling you that it is the best coffeecake you will ever have.
Moist.
Sweet.
Perfect with coffee.
Perfect for any gathering.
Grandma T's Coffeecake 1 yellow cake mix 3 ounce box instant coconut pudding (use vanilla if you can't find coconut) 4 eggs 1/2 cup oil 1 cup sour cream 1/3 cup sugar 1 teaspoon cinnamon 1/2 cup chopped walnuts Preheat oven to 350ºF.
Grease a bundt pan or a 9x13 pan.
Beat together the cake mix, pudding, eggs, oil, and sour cream for 5 minutes on fast speed.
Mix together the sugar, cinnamon, and walnuts and set aside.
Spread half of the cake batter into the pan.
Sprinkle with half of the sugar mixture.
Pour/spread the remaining batter on top and sprinkle with the remaining sugar mixture.
Bake for 45 minutes or until toothpick inserted comes out clean.
*If using a bundt pan, after you turn it out onto a plate, you can make a glaze with powdered sugar and milk and pour it over the cake.
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