"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Cinnamon Crusted Coffee Cake, by Jamie Humpert, is from Hermesch Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pkg. yellow cake mix (2-layer size) 3 eggs 1/3 c. oil 1 1/3 c. brewed coffee, cooled 1 c. packed brown sugar 2 tsp. ground cinnamon 1/2 c. coconut 1/2 c. walnuts, chopped
Preheat oven to 350º. Beat cake mix with eggs, oil and coffee in a large bowl with mixer on medium speed until well blended. Pour evenly into 2 greased round cake pans. Mix brown sugar and cinnamon in a medium bowl, stir in coconut and walnuts. Spread this evenly over cake batter. Bake for 30 minutes or until toothpick comes out clean. Cool completely on racks before removing cake layers from pans.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.