This cake actually has its own story. My mom (her name is Snookie) made this for me and my friends when I was growing up. One of those friends, Susie, asked me for the recipe years ago. So I got the recipe from my mom and she started calling it Susie’s Coffee Cake whenever she referred to it. Susie called it Snookie’s Coffee Cake. I was with my high school friends just this past weekend for our 30th high school reunion and to my amazement, the coffee cake was brought up during conversation.
No matter the name of the cake, there is something about it that makes people go over the moon when they eat it. I don’t know what it is. You would think there was some addictive ingredient other than sugar that keeps people coming back for more. My mom wishes I had written down how many times I have made this recipe – probably over 100 to be conservative. I initially started making it for my son and his fellow pee wee baseball players after games. Then came high school and making it for school club meetings, random get togethers at my house and the like. Ask any friend of my children and they know about coffee cake. Actually, ask almost any kid at their school and they know about coffee cake. Their reactions are like 4 year olds who have just walked in a candy store when they see that coffee cake is being served. Cracks me up because “coffee cake” is an old fashioned name for streusel cake that was eaten with coffee. Now it should be called Coffee-Gotta-Have-Milk-Cake, because gallons of milk are consumed when kids eat this cake. I bet if you make it for your family and friends, it will become a staple in your house as well. It’s so moist that baking in a 9×13 pan is recommended. I made this recipe in cupcake form one time and it was a total disaster.
Snookie’s (or susie’s) Coffee Cake
1 Box Duncan Hines Butter Golden Cake Mix (make sure it’s Butter Golden)
2/3 cup oil
1 cup buttermilk
1/4 cup white sugar
1 teaspoon vanilla
Preheat oven to 325 degrees. Mix all ingredients in a large bowl and mix with a hand mixer for at least 2 minutes. Pour half of the batter into a greased 9×13 cake pan. In a small bowl, combine 1 T plus 1 t of cinnamon along with 2/3 cup brown sugar until blended. Sprinkle half of cinnamon mixture over cake batter in pan. Then pour the rest of the cake batter in the cake pan. Sprinkle the rest of the cinnamon/brown sugar mixture on top of batter. Swirl the batter with a knife to incorporate the strudel topping into the cake mix. Bake for 40-43 minutes or until cake is lightly browned on top. Be very careful to not jiggle the cake while it is baking or the center will sink (speaking from experience here). Remove from oven and let the cake cool. For the icing, pour about 2 cups powdered sugar in a bowl and add a tablespoon of milk and mix. Add more milk very sparingly to get the consistency of icing that you want. Pour on cooled cake and forget counting your calories. Remember you can be fellowshipping with God while you eat!