The weekend is a time for baking! My daughter, Raychel, tries to come home once a month from college, and when she does, it is all about making foods she can easily take back with her to store in her tiny dorm room freezer for later meals. This weekend she requested that I make a coffee cake. I came up with what my son, Jared, has deemed a breakfast muffin cake. This cake is similar to a muffin, but it is going to be so much easier to slice, freeze, and store than a muffin will be. Unfortunately, I am not sure if we will have any cake left for her to take back! Thankfully, I made this recipe so easy that I will have no problem whipping up another one before she goes.
Breakfast Muffin Cake
Yield = One Round Bundt Cake
Ingredients:
- 1 box vanilla cake mix
- 1 package (3.4 oz.) banana cream instant pudding mix
- ¾ cup canola or vegetable oil
- ¾ cup of water
- 4 eggs
- 1 tsp vanilla
- 2 TBS creamy peanut butter
- ½ cup milk or dark chocolate chips
For the center of the cake:
- ¼ cup brown sugar
- 1 tsp ground cinnamon
Glaze:
- 1 cup of powdered sugar
- 2 TBS milk
- 1 tsp vanilla
Preheat the oven to 350 degrees. Prepare a round bundt pan by spraying it with cooking spray and then dusting it with flour. Make sure you shake out the excess flour. In a mixing bowl, combine the cake mix, pudding mix, oil, water, eggs, vanilla, and peanut butter. Once mixed fold in the chocolate chips. Place ½ of the cake mixture into the prepared bundt pan. Mix the brown sugar and cinnamon in a small bowl. Sprinkle the sugar and cinnamon around the cake mixture in the bundt pan. Pour the remaining cake mixture in the pan. Bake the cake for 40 minutes or until the center springs back when lightly pressed with your finger. Remove and cool in the pan for 10 minutes. Remove cake and place on a cooling rack once the cake is completely cool, drizzle the glaze over the cake.
I love this cake sliced with some melted butter and a cup of coffee for breakfast.
Enjoy!
Maurie Kay
