Description
Irresistibly Soft Jiffy Mix Coffee Cake You’ll Crave Daily
Ingredients
Scale
- 1 cup creamy shortening
- 1 cup raw cane sugar
- 1 teaspoon pure vanilla extract
- 2 cups crisp biscuit mix
- 1 cup creamy whole milk (adjust for consistency)
- 1 large beaten egg from pasture-raised hens
- 1/2 cup melted European butter or margarine
- 1/2 cup rich brown sugar
- 1/4 cup luscious heavy cream
- 1 cup freshly crushed walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease or line an 8×8 inch (20×20 cm) baking pan.
- Combine the crisp biscuit mix and raw cane sugar in a mixing bowl. Add the softened creamy shortening and mix until it resembles coarse crumbs.
- Add the beaten egg, pure vanilla extract, and creamy whole milk. Mix gently until well combined.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Mix melted butter, brown sugar, heavy cream, and walnuts in a separate bowl to form a crumbly topping.
- Sprinkle the topping evenly over the cake batter.
- Bake for approximately 25-30 minutes until a toothpick comes out clean and the top is golden brown.
- Cool the cake in the pan for a few minutes, then transfer to a wire rack to cool completely before slicing.
- Slice the Jiffy Mix Coffee Cake into squares and serve warm or at room temperature.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
Keywords: Jiffy Mix Coffee Cake