Recipe: Vanilla caramel coffee cake

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Like most people, I like cake. I also like caramel coffee. Why not put the two together?

I tend to bake when I get really bored so I figured why not combine two of my favorite things. This is all you need:

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In a large mixing bowl, add your baking mix of choice. I went with Better Crocker pound cake mix.

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Then add one cup of water and a third cup of oil of your choice.

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Since I don’t eat eggs, I used this lovely egg substitute. I found this one at Whole Foods. For every one egg use one and half tablespoons of this and you are golden! This recipe called for 2-3 eggs.

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I also added a whole banana to help keep the bread from crumbling and to add taste. Then, add around half a cup of your caramel coffee. I made mine in my Keurig using the Folgers Caramel Drizzle K-cup (these things are like sent from the heavens, it’s SO GOOD).

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Stir until everything is blended and add it to a pan of your choice.

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Add some grounded almonds (used a food processor to grind them to small pieces).

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Sprinkle these on the top of the batter.

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Keep in the oven for around 45 – 5o minutes or until the inside is fully baked. Use a knife to poke around and make sure it comes out clean – that’s when it’s done!

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And presto! A very delicious but also probably not so healthy (but who cares) cake!

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Slice it up and enjoy!

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