It’s such a beautiful morning and I’m sitting on my back patio sipping coffee and thinking about food. This has me realizing that it has been a hot minute since I’ve shared any recipes. Coffee cake will always be something that makes me think of my childhood and brings back warm and cozy feelings. Enjoy!

I’ve traditionally used bisquik for making quick coffee cakes. On this day I was wanting to mix it up by using pancake mix and I must admit that I loved it.

Batter Ingredients:
2 1/2 cups krusteez pancake mix
1/2 cup white sugar
1/3 cup water
1/2 cup milk
1 large egg
1/4 cup sour cream
2 teaspoons vanilla

Crumb Topping Ingredients:
1/2 cup krusteez pancake mix
1/2 stick softened butter
1/2 cup brown sugar
1/4 ground cinnamon
1/4 teaspoon instant coffee

Preheat oven to 350.

Combine the batter ingredients until smooth. It should be soft and sticky in texture. If it feels a little too stiff, add a little more milk.

Spray pam in a medium sized baking dish (ours was the next level smaller than a 9×13) and add half the batter mixture, spreading it out evenly.

Combine the crumb topping ingredients and add a little more pancake mix until crumbly. (I usually need to soften my butter in the microwave so initially the mixture was smooth and adding another 1/4 cup of pancake mix did the trick.)

Spread half over the batter mixture then repeat with the rest of the batter mixture and the rest of the crumb mixture.

Bake for 25-30 minutes until cooked through.

Happy Saturday morning. I hope each of you finds a pocket of time today to fill your bucket with something that makes you feel joy. ❤