Photo: Seattle Coffee Mug Cake Recipe
Ingredients
- Butter, for pan
- Flour, for pan
- 7 sweet dinner rolls (recommended: King's Hawaiian)
- 1 box (1-pound, 14-ounces) cinnamon swirl coffee cake mix (recommended: Pillsbury)
- 3/4 cup hot water
- 1 teaspoon instant espresso
- 1/4 cup vegetable oil
- 3 eggs
- 1 cup whole milk
- 1 tablespoon sugar
Directions
Preheat oven to 350 degrees F.
Butter and flour a 10-cup bundt pan or square baking dish. Slice 1-inch off tops of rolls. Tear tops into 1-inch pieces; set aside. Place bottoms of rolls, cut side up, in prepared pan. Combine coffee cake batter mix (reserve cinnamon swirl packet), water, instant espresso, oil, and 2 eggs in a large bowl. Beat until well blended. Pour half of batter over rolls. Sprinkle with contents of cinnamon swirl packet.
Whisk remaining 1 egg, milk, and sugar in another bowl to blend. Add reserved roll tops to milk mixture; set aside until milk mixture is absorbed. Pour bread mixture over cake batter in pan, and then pour remaining batter over. Using a skewer or wooden chopstick, swirl batters together. Bake for 45 minutes, or until a toothpick inserted near the center of cake comes out clean. Cool cake in pan on a cooling rack for 25 minutes. Invert cake onto cooling rack; remove pan. Place cake right side up on a platter and serve warm. For a cute presentation, serve slices in coffee mugs.
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By scungilligirl2007
New Yawk City
on December 14, 2007
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This was way too involved to justify the result. Next time, I'm just going to make bread pudding in the individual cups and call it a day.
By shaynaf_7930428
Lilburn, GA
on July 01, 2007
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I made this per the recipe the first time and it was ok - I think leaving it sit overnight was definitely helpful. Enough of my co-workers liked it, but I felt there was something missing. I went back to the recipe and made some modifications and got much better reviews the next time I made it and now this is one of my go-to's when I need to bring something yummy in for coffee break at work. I don't use the instant espresso, but make my own. (luckily I have an espresso maker I also whip up a little extra of the cinnamon/sugar mix to toss on the bottom of the pan with some chopped pecans before I start the roll-batter mix. I also throw in chopped pecans at the middle layer with the cinnamon/sugar mix. Much, much better! I think the "pudding" texture that everyone seems to dislike is what makes this a big hit. No one likes a dried out old crumb coffee cake, but a moister version of it is much more palatable.
By JenMoon381
Glen Allen, VA
on October 15, 2006
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This is probably going to be a new holiday tradition - it is great, easy to make - and lasts for a few days after it's made.
Read all 8 reviews