The best part of this recipe is that you can add almost any kind of fruit you like, or even chocolate chips, pecans or walnuts. It’s truly the little black dress of recipes, and one that I make a lot. It’s perfect to bring to someone’s house, or serve for breakfast, brunch or dessert.
1 package of Julie’s Original White Cake Mix
1 1/2 cups of non-dairy milk
1/3 cup canola oil
2 teaspoons pure vanilla extract
1 cup fresh or frozen blueberries, raspberries or chocolate chips, optional
3/4 cup packed light or medium brown sugar
2 teaspoons ground cinnamon
Preheat oven to 350°F. Grease and line a 7 x 11-inch baking dish or a
Cake: In a large bowl or bowl of a stand mixer, combine the cake mix, milk, oil and vanilla, beating until smooth.
Topping: In a small bowl, mix together the brown sugar and cinnamon. Set aside.
Pour half of the batter into the prepared baking dish. Sprinkle with half of the brown sugar mixture. (Sprinkle berries if using) Drizzle the rest of the cake batter on top. Top with the remaining brown sugar mixture (and berries). Bake the cake about 60 minutes, or until a tester inserted into the cake comes out clean. Let cake cool completely before serving.
Sometimes I find that I need to bake the coffee cake for an additional 5 minutes or so.