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Wednesday, November 15, 2017

Sugarplum Dreams and Cinnamon Smells

Janet Groene’s
Cake Mix Coffee Cake
Make it the night before and bake it in the morning. Then serve it up, hot and cinnamon-y, with rafts of scrambled eggs. It's just in time for the holidays, when there is nothing better than the smell of cinnamon in the morning whether you're in campground or at home. 

1 vanilla or French vanilla cake mix
2 to 3 cups flour
½ stick butter
½ cup brown sugar
2 teaspoons cinnamon
1/4 cup white sugar
1 packet yeast
1 cup warm water
1 ½ cups powdered sugar
½ teaspoon vanilla

Take a half cup of cake mix out of the box and put it in a large bowl with a half cup of flour, the brown sugar and the cinnamon. Cut in cold butter until it’s mealy. Remove to a paper plate and set aside.
Put the rest of the cake mix in the same bowl with a cup of flour, 1/4 cup white sugar and the yeast. Stir in warm water, cover and let it settle for about 30 minutes. Stir in flour to make a heavy dough. 
Put half this dough in a buttered 9 X 13-inch casserole. Sprinkle with the cinnamon mixture and  top with remaining dough. Cover and refrigerate overnight. In the morning, preheat the oven to 350 degrees F. Bake  25-35 minutes, or until it’s golden brown,  at 350 degrees. 
Stir milk and vanilla into powdered sugar to make a thin glaze and drizzle it over the coffee cake. Cut in squares. 

See more of Janet Groene's shortcut recipes at

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