"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cinnamon Breakfast Cake Recipe

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This recipe for Cinnamon Breakfast Cake, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Christine Vander Laan
Added: Sunday, September 21, 2008


1/3 c. packed brown sugar
2 t. cinnamon
1/2 c. walnuts or pecans
1 pkg. plain yellow cake mix
1 pkg. (3.4 oz.) vanilla instant pudding
3/4 c. vegetable oil
3/4 c. water
4 eggs
1 t. pure vanilla extract

1 c. powdered sugar
2 T. milk
1/2 t. vanilla extract

Preheat oven to 350. Lightly mist a bundt pan with nonstick cooking spray, then dust with flour. Shake out excess flour.

For the filling, place the brown sugar and cinnamon in a small bowl and stir until well combined. Set the bowl aside.

Sprinkle nuts in bottom of bundt pan. Set the pan aside. Place cake mix, pudding, oil, water, eggs & vanilla in large mixing bowl. Blend with electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and smooth. Pour one third of the batter into the prepared pan. Scatter half of the filling evenly over the batter. Pour another third of the batter evenly over the filling. Scatter the remaining filling over the batter. Pour the remaining batter evenly over the top, smoothing it out with the rubber spatula. Place the pan in the oven.

Bake the cake until it is golden brown and springs back when lightly pressed, approx. 1 hour. Cool. Run a knife around the edge of the cake and invert it onto a serving plate.

Prepare the glaze by mixing the three ingredients together well. Spoon the glaze over the cake so that it drizzles down the sides and into the center of the cake. Slice & serve.




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