Funfetti Coffee Cake

Funfetti Coffee Cake requires approximately 45 minutes from start to finish. For 37 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This side dish has 179 calories, 1g of protein, and 4g of fat per serving. This recipe serves 9. Plenty of people made this recipe, and 1406 would say it hit the spot. If you have baking powder, unsalted butter, milk, and a few other ingredients on hand, you can make it. It is brought to you by Crazy for Crust. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 8%. Try Funfetti Cake Batter Pancakes with Rainbow Chip Icing Syrup {Funfetti Week}, Old Fashioned Coffee Cake – Topped with a streusel topping, this coffee cake is irresistible, and Funfetti Cake Batter White Chocolate Chip Cookie Cake for similar recipes.

Servings: 9

 

Ingredients:

2 teaspoons baking powder

1/2 cup brown sugar

1/2 teaspoon butter extract

1 egg

2 tablespoons all-purpose flour

3/4 cup granulated sugar

2 teaspoons ground cinnamon

1/2 cup milk

1/4 cup rainbow sprinkles

1/2 teaspoon salt

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

Equipment:

oven

frying pan

whisk

bowl

toothpicks

Cooking instruction summary:

Preheat oven to 375°F. Spray a 9x9 square pan with cooking spray (the kind with flour in it). Whisk flour, baking powder, and salt in a small bowl. Set aside. Stir melted butter and sugar. Mixture will be grainy. Stir in egg and extracts. Stir in milk, then stir in dry ingredients until just mixed. Stir in sprinkles. Spread batter in prepared pan. Make the streusel: Stir melted butter, flour, brown sugar, cinnamon and sprinkles in a small bowl. Sprinkle over cake. Bake for 23-30 minutes, until a toothpick comes out clean. It cuts best when completely cooled, but you can serve it warm. Store in an airtight container for up to 3 days. Cooled cake can be sliced and placed in an airtight container and frozen for up to 1 month.

 

Step by step:


1. Preheat oven to 375°F. Spray a 9x9 square pan with cooking spray (the kind with flour in it).

2. Whisk flour, baking powder, and salt in a small bowl. Set aside. Stir melted butter and sugar.

3. Mixture will be grainy. Stir in egg and extracts. Stir in milk, then stir in dry ingredients until just mixed. Stir in sprinkles.

4. Spread batter in prepared pan. Make the streusel: Stir melted butter, flour, brown sugar, cinnamon and sprinkles in a small bowl. Sprinkle over cake.

5. Bake for 23-30 minutes, until a toothpick comes out clean. It cuts best when completely cooled, but you can serve it warm. Store in an airtight container for up to 3 days. Cooled cake can be sliced and placed in an airtight container and frozen for up to 1 month.


Nutrition Information:

Quickview
178k Calories
1g Protein
3g Total Fat
35g Carbs
0% Health Score
Limit These
Calories
178k
9%

Fat
3g
6%

  Saturated Fat
2g
15%

Carbohydrates
35g
12%

  Sugar
33g
37%

Cholesterol
26mg
9%

Sodium
148mg
6%

Get Enough Of These
Protein
1g
3%

Phosphorus
85mg
9%

Calcium
72mg
7%

Manganese
0.1mg
5%

Selenium
2µg
4%

Potassium
136mg
4%

Vitamin B2
0.06mg
3%

Vitamin A
134IU
3%

Vitamin D
0.32µg
2%

Iron
0.37mg
2%

Vitamin B12
0.11µg
2%

Folate
6µg
2%

Vitamin B5
0.15mg
2%

Vitamin B1
0.02mg
1%

Fiber
0.3g
1%

Magnesium
4mg
1%

Vitamin E
0.15mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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