Scone Mix Coffeecake

Scone Mix Coffeecake

Scone Mix Coffeecake

Fresh, oven-warm coffeecake - moist, tender/crumbly, and topped with flavorful streusel - is just a few simple steps away when you start with a King Arthur scone mix.

  1. Topping:
  2. 3/4 cup your favorite King Arthur Scone Mix
  3. pinch of salt
  4. 2 tablespoons (7/8 ounce) sugar
  5. 1/2 teaspoon cinnamon, optional; depending on the scone flavor
  6. 3 tablespoons (1 1/2 ounces) melted butter
  7. Batter:
  8. remainder of scone mix
  9. 1/2 teaspoon salt
  10. 2 to 3 tablespoons sugar, optional; for a sweeter cake
  11. 1/2 cup (3 1/2 ounces) vegetable oil
  12. 1 large egg
  13. 1 cup (8 ounces) milk
  1. Instructions:
  2. Start by measuring 3/4 cup of the scone mix into a small bowl, for the topping. Add a pinch of salt, the sugar, cinnamon, and melted butter. Stir gently until the mixture becomes crumbly; if it seems wet and starts to form large clumps, wait 5 minutes, then gently stir again, breaking up the clumps. Set it aside.
  3. In a medium-sized bowl, whisk the remaining mix with the salt, vegetable oil, egg, and milk. Pour the batter into a lightly greased 8" x 8" square or 9" round pan, and sprinkle with the topping.
  4. Bake the coffeecake on the middle rack of a preheated 350°F oven for 35 to 40 minutes, until the middle springs back when lightly touched with your finger, and a cake tester inserted into the center comes out clean. Remove it from the oven, and serve warm, right from the pan.
  5. Yield: Nine 2 ½" servings