I was supposed to have a release this week, Love and Tattoos. However, some family things have come up that have pushed it back a few days. I hope to have it out to my readers within a few days, no later than Tuesday, October 29th.
When I’m upset, for whatever reason I am, I cook or bake. This week was no different.
One of the recipes I made, Graham Cracker Streusel Coffee Cake. It’s delicious and a definite family favorite.
1 pkg graham crackers, (9 full ones)
1 cup brown sugar
1 stick, plus 3 Tbsp melted, unsalted butter
1½ cups pecans (optional)
2 tsps cinnamon
1 box (18¼ oz) white cake or French vanilla cake mix
1 box of instants (3.12 oz) French vanilla pudding
¼ cup oil
1 cup water
Preheat oven to 350
Streusel: Put your graham crackers in a Ziploc bag, close it and roll with rolling pin until crushed, put in large bowl. Add other dry ingredients for Streusel. Melt butter pour over and mix thoroughly. Set aside.
Cake: Beat ingredients for cake together until thoroughly mixed. Pour half into a greased 13”X9” baking pan. Sprinkle with half of the streusel mixture. Carefully spread the remaining batter on top of the streusel and then top with remaining streusel. I usually like to swirl the topping into the batter
Bake 30-45 minutes. Test with a cake tester or toothpick.
If you try it, let me know!