at any given moment, i am 1.5 hours away from having this cake.
this is both awesome and terrifying.
this cake has a great effort:impress ratio because it starts with a cake mix and ends with everyone who tastes it glaring at me because it’s so good they can’t have just one bite.
the box cake is doctored with greek yogurt so it’s moist and fluffy-dense.
the cinnamon/brown sugar crust on top gets crunchy in the oven and either melts into the frosting/glaze or stays nice and [insert crunchy synonym here]
just look at those cinnamon sugar mountains and icing river valleys:
realistically, this cake is not a balanced breakfast. it is dessert with an excuse to eat it for breakfast.
it is on my dessert pinterest board and NOT my breakfast board.
but we will take any excuse, won’t we.
this recipe has been tested and approved by pre-coffee Jen.
if she can make it, you can too:
- 10 minutes to put together while the oven preheats
- about 35 minutes in the oven
- 15 minutes to cool before icing
- 15-30 minutes to let cool enough to let the icing soak in
one year ago: churros
- 1 box, yellow or white cake mix
- 4 eggs, room temperature
- ¾ C canola oil
- 1 C greek yogurt (or sour cream)
- 1 C brown sugar, lightly packed
- 1 Tbl ground cinnamon
- 2 C powdered sugard
- 4 Tbl milk
- Preheat oven to 325 degrees F.
- Spray grease 9x13 pan and set aside
- Combine cake mix, eggs, oil and yogurt by hand in a medium bowl
- Pour batter into the 9x13 pan.
- Combine brown sugar and cinnamon in small bowl and pour over the batter.
- Swirl the topping into the batter with a table knife or spoon.
- Bake for 30-40 minutes until toothpick comes out clean from center.
- Let cake cool 10 - 15 minutes before icing
- When ready, stir together powdered sugar and milk and drizzle over entire cake.
- Cool for at least 15-30 minutes before serving.
- Stays for a week at room temperature- with saran wrap covering. Good warm from the oven or not.