A Cup of Coffee Cake

Total Time Prep: 10 min. Bake: 25 min.
Yield 1 batch (about 3-1/2 cups mix)
Test Kitchen Approved
This mix is easy, delicious—and full of the flavors teachers need to get through their day! Instant coffee works fine as a substitute for the brewed, if you like. —Deborah Dubord, Fayette, Maine

Ingredients

  • 1/2 cup chopped walnuts
  • 1/2 cup semisweet chocolate chips
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup packed brown sugar
  • ADDITIONAL INGREDIENTS:
  • 1 large egg, room temperature
  • 1/2 cup brewed coffee, room temperature
  • 1/2 cup canola oil

Directions

  1. Place walnuts and chocolate chips in a small plastic bag. Whisk together flour, salt and baking soda. Transfer to a 1-qt. glass jar. Layer with brown sugar and walnut mixture. Cover and store in a cool dry place up to 3 months.
  2. To prepare coffee cake: Preheat oven to 350°. Whisk egg, coffee and canola oil. Add flour and brown sugar mixture; mix until combined. Pour batter into a greased 8-in. square baking pan. Sprinkle with nuts and chocolate chips. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool on a wire rack.

Nutrition Facts

1 piece: 374 calories, 20g fat (3g saturated fat), 21mg cholesterol, 218mg sodium, 47g carbohydrate (29g sugars, 2g fiber), 4g protein.

This mix is easy, delicious—and full of the flavors teachers need to get through their day! Instant coffee works fine as a substitute for the brewed, if you like. —Deborah Dubord, Fayette, Maine
Recipe Creator

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