Recipe

Coffee N Cream Strusel Cake Recipe

Add Step-by-Step Photos	Lillyann / All my dishes 1 year, 11 months ago A deliciously soft and buttery strusel cake is rippled and smothered in a the flavors of butter, coffee, brown sugar and walnuts . Prep:25m Cook:220m Servings:8	Lillyann
	coffee buttery cake strusel pound cake slow cook

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gabrielle

henrie

berry

winny

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shirleyoma

Ingredients

Butter Flavor Cooking Spray

Parchment paper

1 box (16 oz.) pound cake mix ( I use Betty Crocker)

2 large eggs

3/4 cup water

1/4 cup plus 2 tablespoons Viennese-style coffee drink mix

1/4 cup packed brown sugar

Nut topping ( I use walnuts)

1 tablespoon all-purpose flour

Directions

Lightly coat a 6 cup souffle dish with cooking spray. Cut parchment paper to fit the bottom of the souffle dish. Place in souffle dish. Coat parchment paper with cooking spray; set aside.

In a large mixing bowl, combine cake mix, eggs water, and 1/4 cup of the coffee drink mix. Using a hand held electric mixer, beat on low speed for 3 minutes, scraping down the sides of the bowl. Pour into prepared souffle dish.

In a small bowl, combine the remaining 2 tablespoons of coffee drink mix, brown sugar,1/2 cup of the nut topping, and flour. Sprinkle over top of cake batter; set aside.

Crumple aluminum foil to create a "ring base" about 5 inches in diameter and 1 inch think. Place ring in a 5-quart slow cooker. Place souffle dish on top of ring. Stack 8 paper towels; place on top of slow cooker to absorb moisture. Secure with lid.

Cook on LOW heat setting for 3 to 4 hours. (Do not lift lid for the first 2 hours of cooking.)

Transfer souffle dish to a wire rack; cool completely. Using a thin-bladed knife, loosen edge of cake from dish. Invert onto a serving plate. Sprinkle with additional nut topping (optional).

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