Cinnamon Swirl Coffee Cake Recipe

Cinnamon Swirl Coffee Cake Recipe Better Rhiannon: 10 years ago, Anne Byrn came up with a great idea of easy baking recipes with just a few extra added ingredients transforming ordinary cakes into extraordinary ones. Well she’s back now with the Cake mix Doctor Returns and a 160 brand new full proof recipes including almost 2 dozens frostings. Welcome Anne and my mouth is watering smelling this and just thinking about it and I love the concept for this it’s taking a cake mix and adding things to make it just this. Anne: Absolutely, it’s so easy I mean you can keep cake mixes in the pantry. They’re affordable but adding ingredients from your kitchen whatever they are eggs, cocoa, fresh ingredients makes them taste so much better. Rhiannon: And what are we making today? Anne: We are going to make a coffee cake perfect for any time of the year but when the weather gets cooler it’s called Nancy Cinnamon Swirl Coffee Cake and it starts with a box of either Butter Recipe Golden or Yellow Plain Cake Mix. Rhiannon: Any variety of yellowcake mix. Anne: Plain yellowcake mix without the pudding and then you add, it’s very simple you add vegetable oil and some vanilla, a little extra sugar. It makes it more tender, sour cream, here’s the secret ingredient. Rhiannon: Sour cream, in the cake you would never. Anne: Oh yeah well you think about adding it in from scratch cakes but you can add it to a boxed cake mix. Okay and 4 eggs that we’ve served lightly beaten ahead of time and you know at home you could do this with an electric mixer or you can do this with a wooden spinner. Rhiannon: Either way you get the same result. Anne: Absolutely. Well you do, you mix a little faster with the mixer so you kind of bear with me here on television and we’ll mix it together. But you know it’s great for kids to learn how to bake using a mix. Rhiannon: Easy. Anne: And also for grandchildren or for people who have never baked before. Rhiannon: How did you come up with this? Is this just trial and error you drawn and place in the pan? Anne: It actually is a lot of trial and error and a lot of fun I’m a France scratch baker. You know I was trained actually in France you know to bake desserts but I have 3 children. You know and life you know reality is a that you’re in a hurry. Rhiannon: Yeah and sometimes you’re missing one thing or have too much of something. Anne: Exactly, exactly and I knew that you can improve mixes by adding better ingredients and not following the directions so that’s how it started and it’s funny these recipes have been around awhile. Okay so we’ve got the batter. Rhiannon: Okay. Anne: Now what you want to do is go forth into you know just a brownie sized pan about half of the batter. Rhiannon: Okay just half of it. Anne: I’m going to count what it gets there and then using your spoon or spatula just spread it out and there is some lumps in there still because I just have— Rhiannon: So you want to get all the lumps out definitely. Anne: Yeah you want to get the lumps out but still you know what even if you don’t it’s still terrific, yes. Rhiannon: It’s still okay. Anne: Yes. I did this once before on television and I baked what I have made on TV. Rhiannon: And it’s delicious. Anne: It tasted fantastic, later, so just put that in a pan and then you’re going to make a streusel so easy about a half a cup of brown sugar. Rhiannon: It sounds intimidating. Anne: It is not it’s just like some brown sugar and some chopped pecans. You could use walnuts and a big tablespoon of cinnamon, okay. Rhiannon: I love cinnamon. Anne: So that’s your streusel mixture, you just combine that. It smells really good. Rhiannon: It does smell delicious. Anne: And then about a half of that goes on to the batter that’s in the pan. Rhiannon: Wow. Anne: That is simple. Rhiannon: Do you get a lot of tips from your fans? Anne: I do, I have a website and so through the years there has been a very loyal community board and group of followers that have started out of the website and a lot of the people send in their recipes and in fact but let me tell you first that you finish this cake. This is one layer and you finish with the rest of the batter and the rest of your streusel and it goes into a 325 oven for about 45 minutes. Rhiannon: Oh my gosh that’s so easy. Anne: That’s it. Rhiannon: Thank you so much Anne and your new Book the Cake Mix Doctor Returns is available now.