My first big girl job was in a bank and I loved it! Not only did I get to count and organize money, chat with some of the most interesting people, but I worked with some of the sweetest people I’ve ever met. One, in particular, was Darlene. She treated every customer like they were the only one and she was the same with co-workers. She was always positive, and even though she was a little quiet, she would crack the best jokes at the perfect time. She worked at that location for many years and we all joked that she could never retire because the branch would just have to close.
Darlene worked the 7:30 AM to 3:30 PM shift. About once a quarter, when the next batch of us arrived at 8:00 AM, we would smell the most amazing aroma of sugar, cinnamon, and butterscotch. We all knew Darlene had made her Double Toffee Coffee Cake! She never warned us either; always a surprise. But wait…..it was still WARM!! Darlene woke up and made it BEFORE she came into work. (Who does that!?! Darlene does that!) What a great start to the day. I’m so thankful that she shared this recipe with me because it’s a good one and it gives me a reason to talk about how sweet of a lady she is.
My hubby is part of a networking group that meets every Thursday morning. It was his turn to bring in breakfast and as soon as he asked me to make something this recipe popped into my head. I’m not as good as Darlene; I made this the night before. It is realllllly good warm but still excellent at room temp. We served fresh fruit to make it a more complete breakfast.
Double Toffee Coffee Cake
Cake
2 cups flour
1 cup sugar
2 tsp baking powder
1 tsp salt
1 package dry instant vanilla pudding
1 package dry instant butterscotch pudding
4 eggs (lightly beaten)
1 cup water
¾ cup vegetable oil
1 tsp vanilla
Topping
1 ½ cup brown sugar (not packed)
1 tbsp cinnamon
1 cup chopped nuts (optional)
Preheat oven to 350 degrees. Grease 9 x 13 pan.
In a small bowl, combine the brown sugar, cinnamon, and nuts (optional). Set aside.
In another bowl, combine all dry ingredients into and whisk to really combine. Add in eggs, water, oil, and vanilla. Beat 2 minutes at medium speed.
Pour 1/3 of batter into the greased pan. Use spatula to smooth. Sprinkle 1/3 of topping onto batter. Repeat 2 more times creating 3 layers.
Bake for 40-45 minutes or until knife comes out clean and top is brown and crispy.
Serve warm with fresh fruit.
Too bad I only had a little sliver of the finished product and no leftovers came home with Jake. I guess I’ll just have to make it again.
Source: Darlene C.
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