Jiffy Mix Coffee Cake Recipe
Growing up, my love for baking was nurtured by my grandmother, who always had a fresh batch of delicious treats waiting for us whenever we visited. One of my favorite recipes that she passed down to me is the classic jiffy mix coffee cake.
Equipment
- Oven
- 8-inch square pan
- Butter or non-stick cooking spray (for greasing the pan)
- Mixing bowls
- Pastry cutter or fingers (for working butter into dry ingredients)
- Spatula or wooden spoon (for mixing)
- Whisk (for combining wet ingredients)
- measuring cups and spoons
Ingredients
- 1 egg slightly beaten
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1½ cups “JIFFY” Baking Mix
- 3/4 cup milk
- 1/4 cup butter cold
- 1/4 cup brown sugar firmly packed
- 1/2 cup nuts chopped
- 1 Tbsp. “JIFFY” Baking Mix
- 2 Tbsp. butter cold
- 2 tsp. cinnamon
- 1 cup chopped pecans optional; you can substitute raisins
Instructions
- Begin by preheating your oven to 350°F (175°C). This ensures that it's ready when your cake is prepared.
- Take an 8-inch square pan and lightly grease it with butter or coat it with non-stick cooking spray. This prevents the cake from sticking to the pan once baked.
- In a bowl, mix together the "JIFFY" Baking Mix, brown sugar, and cinnamon for the topping. Ensure they are well combined.
- Cut the cold butter into small cubes and add them to the dry mixture. Using a pastry cutter or your fingers, work the butter into the dry ingredients until it forms a crumbly texture.
- Once the mixture resembles coarse crumbs, add in the chopped nuts (or chopped pecans or raisins if using) and gently mix until evenly distributed. Set the topping aside for later use.
- In another mixing bowl, combine the "JIFFY" Baking Mix and sugar for the cake batter. Stir them together until evenly distributed.
- Cut the cold butter into small pieces and add them to the dry mixture. Using a pastry cutter or your fingers, blend the butter into the dry ingredients until it resembles coarse crumbs.
- In a separate small bowl, whisk together the milk, slightly beaten egg, and vanilla extract until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix them together using a spatula or wooden spoon until just combined. Be careful not to overmix, as this can result in a dense cake.
- Pour the cake batter into the prepared 8-inch square pan, spreading it out evenly with a spatula.
- Sprinkle the prepared topping evenly over the surface of the cake batter, ensuring it covers the entire surface.
- Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the coffee cake from the oven and allow it to cool slightly in the pan before serving.
Notes
- For a nut-free option, omit the nuts and substitute with dried fruit or chocolate chips.
- Ensure all ingredients are at room temperature before starting to ensure even mixing and baking.
- You can double the topping recipe for an extra layer of sweetness and crunch on top of the cake.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.
- Experiment with different extract flavors such as almond or maple for a unique twist on this classic recipe.
Nutrition
Calories: 250kcal
Tried this recipe?Let us know how it was!