Easter Brunch Coffee Cake
Need a treat to fill hungry tummies after the Easter egg hunt? Try a yummy strawberry coffee cake!
Prep time: 20 min.
Baking time: 30-35 min.
Decoration time: 5 min.
Difficulty: Easy
What you'll need:
- 1 bag SNICKERS® Brand Minis for Easter
- 1 13.9-oz. bag cinnamon swirl cake mix
- 1 cup strawberries
- 1 8-inch cake pan(s)
- Waxed paper
- 3 tablespoons flour
- 3 tablespoons cold butter
- 4 tablespoons brown sugar
- 1/4 cup oats
- 1/4 cup chopped pecans, optional
- 1/2 cup confectioner's sugar
- 2 1/2 teaspoons milk
What to do:
- Preheat oven to 350 degrees. Grease and flour the cake pan and line the bottom with a piece of waxed paper.
- Prepare the cake mix according to the package directions. Choose one strawberry and set it aside to be used as garnish. Chop the remaining strawberries and 1 cup of SNICKERS® Brand Minis for Easter. Stir both the chopped strawberries and chopped SNICKERS® into the batter. Transfer the batter into the cake pan.
- Prepare the crumble topping: Cut the butter into the flour until it becomes coarse crumbs. Mix in the brown sugar, oats and pecans, if desired. Sprinkle them evenly over the top of the cake.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and transfer to a wire rack to cool for 15 minutes.
- To make the icing: Stir the confectioner’s sugar and milk until smooth, and drizzle it on top of the cake while it’s still warm. Garnish with the remaining strawberry.
- Cool the coffee cake in the tin before transferring it to a serving plate. Remove the waxed paper before serving.
