Happy New Year Everyone!
I hope yours was fun, safe, and good times. Mine was chilled out, and I like it that way. The crew and I just hung out. I had the plan to do midnight gaming with Mr Charming but plans don’t always work out. It’s ok.
Now, I thought about this recipe. As you guys know, I have two things that give me life in the kitchen:
One: mixing things never done before or rarely done.
Two: cooking/baking with liquor/liqueur because of the flavor versus imitation stuff.
Now, I didn’t have company over, but if I did, this cake would be on the brunch menu. I also wanted to find a way to use leftover flat champagne if you had to. I hate throwing liquor away.
Then boom! It came to me.
Why not a coffee cake!?
Everyone can eat it since the alcohol is cooked out of it, and not using a ton of it. Just enough to give the flavor.
Champagne Coffee Cake
I box of yellow cake mix(doesn’t matter the brand)
1 box (3.4 oz) instant vanilla pudding
1 box (3.4 oz) instant butterscotch pudding
1/2 cup water
1/2 champagne(I used peach but the flavor doesn’t really make a difference, just keep it fruity if you choose to use flavored champagne)
1 cup olive oil
1 cup pressed brown sugar(if out, regular sugar will work)
1 tbsp ground cinnamon
1 cup chopped walnuts
Heat oven to 350 degrees.
In a large bowl mix cake and pudding mixes. Add eggs, oil, water champagne, and blend well.
In another bowl, stir nuts, cinnamon, and brown sugar.
In a greased baking pan, layer into the pan. Half of the batter, then the nut mix, and then the rest of the batter.
You can serve it with ice cream or whipped cream. If you want to continue the party, serve with mimosas. We had ours with ice cream. It’s pretty sweet but really good!
Happy New Year Peeps! Cheers!