This is what happened on my way to writing about a recipe: Max. Max happened. Max is our year-and-a-half old lab/husky puppy. Did I mention that he’s 100 pounds? 100 pounds of pure exuberance, joy and happiness. He’s so happy he can hurt you, but in this case, he hurt (or rather, ate) a pound of butter.
It was my fault. I left the butter out to soften for baking and Max…well, the rest is the usual foregone conclusion. The good news is , he loved it. The bad (if there really is bad news just depends on how you look at it): he LOVED one whole pound of the most-perfectly-softened-for-baking unsalted butter. You know when it’s so perfectly softened you can see a slight indentation in the top of the stick, the wrapper shimmer, and there’s that whiff of butter fat in the air? You know what I’m talking about. There wasn’t a wrapper, blob or even smear left. But oh the look on his face: pure exuberance, joy and happiness.
Once I recovered with another pound of butter, I set about making this cake. Let me tell something about this particular coffee cake: it rocks. The cake is made from a box cake mix and the crumb topping proudly boasts a pound (yes, pound) of butter in its list of ingredients. This is a definite go-to recipe if you need to whip something up for work, house guests or if you’re just plain old in the mood for a scrumptious, unbelievably easy to make coffee cake. My family loves it and recently it was my stepson’s birthday cake. This would definitely make it to the Paula Deen butter lover’s hall-of-fame. I love making cakes from scratch, but with this recipe there’s really no need. It falls under the heading, “Why Fix It If It Ain’t Broken”.
Cheater Coffee Cake
The cheating part is our secret!
Can serve about 8 depending upon how much the baker (or dog) eats first!
- 1 box Betty Crocker Butter Recipe Yellow cake mix (any yellow box cake mix will do, but there is yet another stick of butter (!) needed for this brand)
- 4 cups flour
- 1 1/2 cups sugar
- 3 tsps. cinnamon
- 1 heaping Tbsp. vanilla
- 1 lb (4 sticks) melted butter (yes, 1 POUND)
- confectioner’s sugar for dusting
Preheat oven to 350 degrees. Butter the (bottom only if glass, bottom and sides of all other pans) of a 13″x9″ pan. Follow the instructions on the cake mix box and mix as directed. Bake slightly under the time recommended on the box – until it is slightly firm, 20-25 minutes. The cake will go back in the oven when the topping is added (after the next step) for another 15-20 minutes.
While the cake is baking:
Combine the topping ingredients in a large bowl and mix by hand.
Remove the cake from the oven. Scoop large chunks of topping mix, by hand, and crumble over the top of the cake. This is the fun part and you get to eat chunks of it and lick your fingers – yum. Cover the entire surface of the cake – there’s plenty to cover and then start to pile on top. Put the cake back in the oven for another 15 – 20 minutes to slightly brown the topping. Cool and dust with confectioner’s sugar.
Credit: Recipe courtesy of a former co-worker’s daughter who has no idea where she got it.