Traverse City Record-Eagle
---- — Today's recipe was borne of one of those moments when you've got almost all of the ingredients in the bowl and realize, uh-oh, I don't have everything I need after all.
I was making a favorite coffee cake recipe to bring to work and had assembled most everything when I got to the very bottom of the list only to notice it called for milk, which I'd forgotten, and which I did not have unless you counted the two-week expired partial carton in the fridge. The previous weekend, I'd had brunch at Pearl's in Elk Rapids and had enjoyed a dense yellow coffee cake with a ridge of cinnamon running across the center. Remembering another recipe I have for a dense yellow cake that I knew did not call for milk but otherwise shared many of the same ingredients, I decided to try that one. All I had to do was remove one of the eggs.
I decided to do it in muffin/cupcake form instead, and thought it turned out reasonably well. Here it is.
1 box yellow cake mix with pudding in the mix
1 package instant French vanilla pudding
8 oz. sour cream
1/3 c. vegetable oil
1 t. vanilla
6 t. cinnamon
1/2 c. granulated sugar
2 T. flour
Coarsely chopped walnuts
Place liners in cupcake pan. Preheat oven to 350°.
Combine cake mix, pudding, sour cream, oil, eggs and vanilla with fork until completely mixed.
In separate bowl, mix the cinnamon, sugar, flour and walnuts.
Put a dollop (about 1 T.) of batter (which is thick, by the way) into the bottom of the muffin cups. Sprinkle a scant tablespoon of the topping mixture over that. Place another tablespoon or so of batter on top of that. Sprinkle tops with more topping mixture. These did not take long to bake, maybe 20 or 25 minutes. Remove from oven when knife inserted in center comes out clean. Make about 22 regular-size muffins.
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