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Laura Petersen

Apple Butterscotch Coffee Cake

Print Recipe
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Mix filling ingredients in small bowl set aside.
  4. 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.
  5. 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.
  6. 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.
  7. When cake is cooled completely drizzle glaze over top of cake. Serve and enjoy!