Sunday, January 13, 2013

International French Vanilla Brown Cinnamon Swirl Coffee Cake w/ French Vanilla Cinnamon Glaze

1 (18.25 oz) box Duncan Hines French Vanilla cake mix
1 1/3 c. water
1/3 c. canola oil
4 eggs
1 tsp. ground cinnamon
1/2 c. light brown sugar

Preheat oven to 325* Grease and flour a traditional size bundt pan. Set aside.

In a medium size mixing bowl, combine cake mix, water, oil & eggs. Mix until all ingredients are well incorporated. Set aside.

In a small bowl mix together cinnamon & brown sugar. 

Pour half the cake batter into the prepared bundt pan. Next sprinkle batter with half the cinnamon mixture. Pour remaining batter into pan and top with the rest of the cinnamon mixture. 

Using a knife, run the blade through the batter to "swirl" the cinnamon in the batter. Lightly tap bundt pan on the counter to release any trapped air that might have been in the batter. 

Place pan in the middle rack of your preheated oven and bake for 35-45 minutes, or until knife or tooth pick inserted in center comes out clean. Remove from oven and allow to cool for 10 minutes before turning out onto your serving plate.

Meanwhile, prepare your glaze. 

2 c. powder sugar
2 tsp. vanilla
1 tsp. ground cinnamon
6-7 Tblsp. International Delight French Vanilla liquid coffee creamer

In a small bow, whisk together ingredients until smooth. Spoon glaze over semi cooled cake.

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