Jiffy Mix Coffee Cake
This Jiffy Mix Coffee Cake is easy, nostalgic, and full of that cinnamon‑streusel warmth we remember from family get‑togethers. With minimal effort and maximum comfort, it’s the kind of bake your dad might ‘taste‑test’ with a mischievous grin.
Equipment
- 8‑inch square baking pan
- Mixing Bowls
Ingredients
Topping
- 1 cup "JIFFY" Baking Mix
- ½ cup brown sugar
- 1 tsp cinnamon
- chopped nuts (optional)
Cake Batter
- 1½ cups "JIFFY" Baking Mix
- ¾ cup granulated sugar
- ¼ cup cold butter cut into pieces
- ¾ cup milk
- 1 egg egg (slightly beaten)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 °F and lightly grease an 8‑inch square pan.
- For the topping: Combine 1 cup baking mix, ½ cup brown sugar and 1 tsp cinnamon. Cut in cold butter until crumbly. Stir in optional nuts or raisins.
- For the cake batter: Combine 1½ cups baking mix and ¾ cup granulated sugar. Cut in cold butter until it resembles coarse crumbs.
- In a separate bowl, whisk milk, egg and vanilla. Add to dry mixture and stir gently until combined. Don’t over‑mix.
- Spread batter evenly in the prepared pan. Sprinkle the topping over the batter.
- Bake for 25‑30 minutes or until golden and a toothpick comes out clean. Let cool slightly before slicing.
Notes
This recipe is adapted from the official "JIFFY" Baking Mix coffee cake recommendation by the manufacturer. JIFFY Baking Mix was introduced in 1930 by Mabel White Holmes and remains a go‑to for simple home baking. :contentReference[oaicite:2]{index=2}