Coffee Creamer in a cake recipe? How would you substitute real food?
I won't put that stuff in my body. How about half & half? And
there is a soy coffee creamer by Silk that contains real ingredients.
Can either of those be substituted?
Is the baking mix something that is on file? Or, are we talking
something like Bisquick? Or, do I just need to use regular unbleached
flour, baking power, and baking soda?
Kathleen
> Upside-Down Apple Coffee Cake
CAKE
> 1/3 cup packed brown sugar
> 1/3 cup chopped pecans toasted
> 3 tablespoons all-purpose flour
> 2 tablespoons butter melted
> 2 cups all-purpose baking mix
> 1/2 cup granulated sugar
> 2 teaspoons ground cinnamon
> 2/3 cup Original NESTLÉ COFFEE-MATE Liquid Coffee Creamer
> 1/4 cup vegetable oil
> 1 large egg lightly beaten
> 2 tablespoons hot water
> 1 tablespoon NESCAFÉ TASTER'S CHOICE 100% Pure Instant Coffee Granules
> 1 teaspoon vanilla extract
APPLE TOPPING
> 1 (12 ounces) package STOUFFER'S frozen Harvest Apples defrosted*
> 1/4 cup packed brown sugar
> 1/4 cup chopped pecans toasted
> 2 tablespoons butter or margarine
>
> Directions
>
> PREHEAT oven to 350° F. Lightly grease 9-inch-round cake pan.
>
> FOR CAKE:
> COMBINE brown sugar, nuts, flour and butter in small bowl; mix well.
Sprinkle over bottom of prepared cake pan. Stir together baking mix,
granulated sugar and cinnamon in medium bowl. Combine Coffee-mate,
oil, egg, water, coffee granules and vanilla extract in small bowl;
stir into baking mix mixture. Pour over nut mixture in cake pan.
>
> BAKE for 30 to 35 minutes or until wooden pick inserted in center
comes out clean. Cool in pan on wire rack for 10 minutes. Run knife
around edge to loosen side; invert onto serving platter. Top with
Apple Topping.
>
> FOR APPLE TOPPING:
> COMBINE harvest apples, brown sugar, nuts and butter in medium
skillet. Cook over medium heat until warm.
> Cook Time: 30 mins Servings: 8
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