Butterscotch Coffee Cake

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16 European-style cookies for coffee (speculoos cookies), finely crushed (about 1-1/4 cups)
1 cup walnut halves, finely chopped
1/4 cup cold butter, cubed
1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) Jell-O Butterscotch Instant Pudding
1 cup sour cream
3 eggs
3/4 cup plus 1 tsp. milk, divided
60 g (1/4 of 250-g pkg.) Philadelphia Brick Cream Cheese softened
2 Tbsp. icing sugar


Heat oven to 350°F.
Combine cookie crumbs and nuts in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle half the crumb mixture onto the bottom of greased and floured 3-L fluted tube pan or 10-inch tube pan.

Beat dry cake mix, dry pudding mix, sour cream, eggs, and 3/4 cup milk in a large bowl with a mixer until blended.

Pour half the batter into the prepared pan; sprinkle with the remaining crumb mixture. Cover with remaining cake batter.

Bake 50 min. to 1 hour or until a toothpick inserted near the center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan; invert onto a wire rack. Gently remove the pan. Cool cake completely.

Transfer cake to plate. Mix cream cheese and sugar in a small bowl until blended. Stir in remaining milk. Spoon into the small resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle glaze over cake. Let stand until the glaze is firm.