Seattle Coffee Mug Cake

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Butter and flour a 10-cup bundt pan or square baking dish.

3. 3

   Slice 1-inch off tops of rolls.

4. 4

   Tear tops into 1-inch pieces; set aside.

5. 5

   Place bottoms of rolls, cut side up, in prepared pan.

6. 6

   Combine coffee cake batter mix (reserve cinnamon swirl packet), water, instant espresso, oil, and 2 eggs in a large bowl.

7. 7

   Beat until well blended.

8. 8

   Pour half of batter over rolls.

9. 9

   Sprinkle with contents of cinnamon swirl packet.

10. 10

    Whisk remaining 1 egg, milk, and sugar in another bowl to blend.

11. 11

    Add reserved roll tops to milk mixture; set aside until milk mixture is absorbed.

12. 12

    Pour bread mixture over cake batter in pan, and then pour remaining batter over.

13. 13

    Using a skewer or wooden chopstick, swirl batters together.

14. 14

    Bake for 45 minutes, or until a toothpick inserted near the center of cake comes out clean.

15. 15

    Cool cake in pan on a cooling rack for 25 minutes.

16. 16

    Invert cake onto cooling rack; remove pan.

17. 17

    Place cake right side up on a platter and serve warm.

18. 18

    For a cute presentation, serve slices in coffee mugs.

* Per serving · 4 servings · Values may vary.

No additional tips available.