Name: Goldman's Coffee Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 12 serving(s)
Ingredients: 1 (18 1/4 ounce) box yellow cake mix; 3 large eggs; 3/4 cup vegetable oil; 1 (8 ounce) container sour cream; 1 1/4 cups brown sugar, firmly packed; 1 tablespoon ground cinnamon; 2 cups confectioners' sugar; 3 tablespoons milk; 1 teaspoon vanilla extract; 1/2 teaspoon butter flavoring

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Recipe by CookingONTheSide

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Goldman's Coffee Cake created by Crafty Lady 13

I got this recipe from Paula Deen's magazine. It is a recipe submitted by her readers. It makes a delicious coffee cake.

Ready In:: 1hr 5mins
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ingredients

1 (18 1/4 ounce) box yellow cake mix
3 large eggs
³⁄₄ cup vegetable oil
1 (8 ounce) container sour cream
1 ¹⁄₄ cups brown sugar, firmly packed
1 tablespoon ground cinnamon
2 cups confectioners' sugar
3 tablespoons milk
1 teaspoon vanilla extract
¹⁄₂ teaspoon butter flavoring

directions

Preheat oven to 350 degrees; lightly grease a 9x13-inch baking pan.
In large bowl, beat cake mix, eggs, oil and sour cream at medium speed with an electric mixer until smooth.
Spread half of cake mixture in bottom of pan.
In small bowl, combine brown sugar and cinnamon.
Sprinkle evenly over cake mixture in pan.
Gently spread remaining cake mixture over brown sugar mixture.
Bake for 35-45 minutes, or until a wooden pick inserted in center comes out clean.
Let cool in pan for 5 minutes.
In small bowl, whisk together confectioners' sugar, milk, vanilla and flavoring until smooth.
Using a fork, pierce cake at 1-inch intervals.
Drizzle icing evenly over cake.
Let icing harden for 20 minutes; cut into squares to serve.

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RECIPE MADE WITH LOVE BY

@CookingONTheSide

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@CookingONTheSide

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"I got this recipe from Paula Deen's magazine. It is a recipe submitted by her readers. It makes a delicious coffee cake."

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photo by Crafty Lady 13

1/1/2008

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review by Crafty Lady 13

1/1/2008

A good moist coffee cake recipe. I added chopped pecans to the brown sugar/cinnamon mixture. I think the next time I make this, I am going to cut the brown sugar/cinnamon mixture and the icing that is drizzled on the top in half. Using the full amount made it a little too rich and sweet for me. Thanks for sharing, Lainey.

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creation by CookingONTheSide

9/18/2007

I got this recipe from Paula Deen's magazine. It is a recipe submitted by her readers. It makes a delicious coffee cake.