It is finally getting a bit cooler in Southern California and I’m loving it! When the summer temps are hitting 100 degrees I have no desire to turn on the oven so I was relishing the opportunity to bake something. A coffee cake sounded like a good start for a chilly autumn morning. Here’s my recipe for an easy & moist coffee cake (using Etta Mae Gourmet jam!) that you can make in a cast iron skillet. Since I’m a sucker for a good cheese danish, I added a topping to this cake using brown sugar and ricotta cheese. Yummy!
Rise & Shine Coffee Cake
Preheat oven to 350 degrees. Spread a thin layer of vegetable oil in your cast iron skillet or cake pan.
1 box of yellow cake mix (reserve 1/2 cup of dry mix for the topping)
2 large eggs
3/4 cup buttermilk
1/3 cup vegetable oil
1/2 cup of your favorite Etta Mae Gourmet berry jam
1/2 cup brown sugar
1/2 cup ricotta cheese
First, don’t forget to reserve 1/2 cup of the dry cake mix!
Next, in a large mixing bowl combine the cake mix, eggs, buttermilk and vegetable oil. Stir well and pour the batter into the oiled skillet or cake pan. Drop spoonfuls of the jam in the batter. I used Etta Mae Gourmet Raspberry-Plum Jam for this cake but feel free to experiment with your favorite flavors.
Now find that 1/2 cup of dry cake mix that you were saving and add in the brown sugar and ricotta cheese. Blend the ingredients very well. You will now drop spoonfuls of this gooey mixture over the cake. Try to distribute it as evenly as possible especially around the edges of the pan. The sides will rise up during the baking process.
Bake the cake for 30-35 minutes. Let the cake cool completely before serving.