You are here

Frosted Polka Dot Coffee Cake

  Warm water 1⁄4 Cup (4 tbs)
  Yeast 1⁄4 Ounce (1 Package)
  Sugar 1⁄2 Cup (8 tbs)
  Mashed potatoes 1⁄2 Cup (8 tbs) (Lukewarm)
  Softened margarine 1⁄4 Cup (4 tbs), softened
  Cinnamon 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Egg 1 , well beaten
  Biscuit mix 2 3⁄4 Cup (44 tbs)
  Jam 2⁄3 Cup (10.67 tbs)
  Confectioners sugar 1⁄3 Cup (5.33 tbs)
  Hot water 1 Teaspoon
  Vanilla 1⁄2 Teaspoon

Pour the warm water into a large, warm bowl.
Add the yeast and stir until dissolved.
Add the sugar, potatoes, margarine, cinnamon, salt and egg and blend well.
Add half the biscuit mix and mix.
Add remaining biscuit mix and mix well.
Press into a greased 9-inch square pan.
Cover and let rise in a warm place, free from draft, for 45 minutes or until doubled in bulk.
Make depressions with handle of a wooden spoon at 1 to 2-inch intervals and fill depressions with jam.
Bake in 400-degree oven for about 20 minutes or until done.
Cool slightly.
Mix the confectioners' sugar, hot water and vanilla and drizzle over coffee cake.
Marmalade or preserves may be substituted for jam.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2966 Calories from Fat 439

% Daily Value*

Total Fat 49 g75.1%

Saturated Fat 7.9 g39.5%

Trans Fat 0.2 g

Cholesterol 211.5 mg70.5%

Sodium 1795.2 mg74.8%

Total Carbohydrates 622 g207.2%

Dietary Fiber 27.4 g109.7%

Sugars 239.8 g

Protein 18 g35.2%

Vitamin A 5% Vitamin C 95.9%

Calcium 92.8% Iron 89.6%

*Based on a 2000 Calorie diet

Frosted Polka Dot Coffee Cake Recipe