This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.
Earlier this week I shared with you information about Martha White® Baking Mixes! Today I have a delicious recipe incorporating Martha White® Apple Cider Muffin Mix in this easy Apple Butterscotch Brunch Cake! With the use of the Apple Cider Muffin Mix this makes a perfect fall flavor treat!
I love using short cuts with my cooking and I’m happy that I can find Martha White® Baking Mixes at my local Kroger Store. You can find your local Kroger Store HERE!
If you like caramel apples you are going to love this coffee cake and its perfect to serve at brunch or for an after school snack or even dessert! It’s just that good! It’s moist and the inner filling layer gives it a great crunch! I love brown sugar so I knew it would blend perfectly with the apple and butterscotch flavors!
I woke up this morning thinking how delicious this would be served along side fried apples! YUmm!! You know the ones I’m talking about! You can order them at a very popular restaurant! Hmmmm maybe that should be my next recipe!
Apple Butterscotch Coffee Cake
Ingredients
- 2 Martha White Apple Cider Muffin Mixes
- 1 1/4 cup milk
- 1 large egg
- 1/2 teaspoon cinnamon
- 1 small box butterscotch pudding mix dry
- Filling and Topping
- 1 cup brown sugar
- 3/4 cup chopped walnuts
- 1 tsp cinnamon
- Glaze
- 1 cup powdered sugar
- 1-2 Tbs milk
- 1/2 tsp vanilla I used clear vanilla
Instructions
- Preheat oven to 350 degrees. Prepare 9x9 inch baking pan with cooking spray that has flour in it. (I used a 7"x11" ceramic pan) or grease and flour you pan.
- In medium bowl mix dry muffin mixes, cinnamon and dry pudding mix until fully incorporated. Add milk and egg to dry ingredients until a thick batter is achieved.
- Mix filling ingredients in small bowl set aside.
- Spread 1/2 of batter in prepared baking pan. Sprinkle half of filling over top of batter. Spread remaining batter over filling then sprinkle with remaining filling.
- Bake in preheated oven for 35-40 minutes or when cake tester comes out clean or the cake springs back when lightly touched. Let cake cool completely before drizzling with glaze.
- While cake is cooling prepare glaze by mixing all ingredients in a small bowl. If the glaze is too thick add a small amount of milk to glaze, if too thin gradually add more powdered sugar until desired consistency is achieved.
- When cake is cooled completely drizzle glaze over top of cake. Serve and enjoy!
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This is a sponsored conversation written by me on behalf of J.M. Smucker’s®. The opinions and text are all mine.
