Cinnamon–Chocolate Fruit Coffee Cake

There’s something deeply comforting about a house filled with the scent of cinnamon, especially on a cold winter day. Coffee cake has a way of creating that warmth instantly bringing back memories of the simplecakes our grandmothers baked with just a handful of ingredients.

Today, cake mixes make baking quicker and more convenient.  They’re reliable, perfectly measured, and save time on sifting flour or balancing leavening agents.  With a few thoughtful additions, though, a simple boxed mix can be transformed into a cake that tastes rich, nostalgic, and truly homemade.

This cinnamon-chocolate fruit coffee cake is moist, fragrant, and gently sweet—perfect with a cup of coffee or tea.

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·       Ingredients:

• 1 package white cake mix (15.25 oz)
• 1 package vanilla pudding mix (3.4 oz)
• ¾ cup chopped dried fruit (raisins, apricots, or cherries)
• ½ cup chocolate chips
• 1 cup sour cream
• ½ cup vegetable oil
• 1 tablespoon cinnamon powder
• ¼ cup sugar
• 4 eggs
• Vegetable oil and flour, for greasing the pan
• 9” x 13” cake pan

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Directions:

1.  Preheat the oven to 350°F (175°C) and position the rack in the center.  Lightly oil and flour the cake pan.

2.  In a small bowl, combine the chopped dried fruit, chocolate chips, and cinnamon.  Set aside.

3.  In a large mixing bowl, stir together the cake mix, sugar, and vanilla pudding mix until evenly combined.

4.  In a blender (such as a Vitamix), blend the eggs, sour cream, and vegetable oil until smooth.

5.  Pour the wet mixture into the dry ingredients and whisk until just combined.

6.  Pour half of the batter into the prepared pan.  Sprinkle the fruit and chocolate mixture evenly over the batter.

7.  Gently pour the remaining batter on top, spreading it to fully cover the fruit layer.

8.  Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.

9.  Let the cake cool slightly before slicing and serving.