This post is old, so what you see here may not reflect my current opinion and mindset, certain information may be outdated, and links may be broken.
This so-called coffee cake was a pain in the behind to make because I ended up making my own baking mix. Shortening and I are not good friends at all. On the other hand, the cake turned out great. I am not sure if I did the streusel bit right, but it still tastes good! I added vanilla extract to the batter for extra flavouring, put in more cinnamon than suggested, and ended up baking this for 45 minutes or so instead of the 30-35 minute it told me. Despite all the trouble I went through (and I ended up with more dirty dishes than ever!), I’m glad this cake came out well!
Cinnamon Sugar Coffee Cake
2 1/2 cups all-purpose baking mix
1/2 cup dry instant nonfat dry milk
1/3 cup plus 1 tablespoon butter, softened
1/2 cup packed brown sugar, divided
1/4 cup plus 2 tablespoons granulated sugar, divided
3 large eggs
1/2 cup water
1 teaspoon ground cinnamon
1. Preheat oven to 350° F. Grease 9-inch-square baking pan.
2. Combine baking mix and dry milk in small bowl. Beat 1/3 cup butter, 1/4 cup brown sugar and 1/4 cup granulated sugar in large mixer bowl until creamy. Add eggs and water; beat on medium speed for 2 minutes until blended. Gradually beat in baking mix mixture just until blended.
3. Combine remaining 1/4 cup brown sugar, 2 tablespoons granulated sugar, 1 tablespoon butter and cinnamon in small bowl.
4. Spread batter into prepared pan. Sprinkle cinnamon-sugar mixture over batter. Poke round end of wooden spoon randomly into batter to form streusel ribbons in cake.
5. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Serve warm. Store any remaining cake tightly covered.