[Image] November is here which means baking is in full swing at my house. The holidays are my favorite time of year, so you probably won't see me stepping out of my kitchen until New Years!!!! If I've learned one thing about holiday baking having a well-stocked pantry is key.

I actually keep my pantry pretty stocked throughout the year, but during the holidays it's even more important! During the holidays grocery store shelves can become quite bare rather quickly, so keeping things in stock at home is a must. I am not the type of person to run around town looking for ingredients.  

As soon as I see all the holiday baking essentials in the grocery store I immediately grab a few and stock up. Most seasonal and baking items have a long expiring date, so there's no worry about stuff going bad. 

Items I keep on hand at all times are, eggs, milk, butter, canned cooking and baking items, dry pudding mixes, flours, various sugars, pie crust, pumpkin, pie filling, canned fruit, dried fruits, chocolate chips, honey, extracts, variety of nuts, baking cocoa, oatmeal, spices, biscuit baking mix, cake mixes, muffin mixes, and I even store buttermilk in my freezer. 

If you have most of these items on hand you can pretty much whip up an easy dessert in no time. I always have last minute guests and get together's, so coming up with a dessert rather quickly happens quite a bit in my house. 

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Some of you might remember last year I went to Nashville and attended the Martha White Southern Baking Retreat. While at the retreat we got our hands dirty and and baked up several recipes using assorted Martha White muffin mixes.  If I learned one thing on that retreat it's that you can create so much more than just muffins using those little mix packets. All it takes is a few pantry staples and a little imagination.   


[Image] Since I have your attention I want to announce that I will be a part of the official Martha White "What's in Your Pantry" Baking Campaign! What does this mean? Well, throughout the year I will be sharing a few easy recipes using Martha White muffin mixes and a few pantry staples. Today's recipe for this easy Apple Cider Coffee Cake is my first recipe in the series. 
[Image] Last week I needed something quick to send with my husband to work, so I scanned through my pantry and came up with this easy coffee cake recipe. Recently Martha White introduced two new fall inspired muffin mix flavors, Apple Cider and Pumpkin Spice.   
I have to say these two new flavors are my absolute favorite! As soon as you open the packets you can smell all the spices. My kitchen smelled just like fall while my coffee cake was baking. Lets get started so I can show you how easy this coffee cake came together. 
[Image] Start by gathering all your ingredients together. You will need 2 packages of Martha White Apple Cider muffin mix, brown sugar, all purpose flour, sour cream, milk, two eggs, butter, one apple, and cinnamon. 

[Image] In a large bowl combine the muffin mix with, milk, sour cream, shredded apple and eggs. Spread half of the batter on the bottom of a 8 inch spring form pan (that has been sprayed with baking spray). Mix the topping ingredients together and add a layer of stresuel topping over the batter. Add remaining batter and topping and then bake. Let coffee cake cool in pan for 20 minutes before removing the outer ring. 

[Image] Cool completely on a baking rack and dust with powdered sugar before serving.  



Apple Cider Coffee Cake
{mommyskitchen.net} 

2 - package Martha White Apple Cider muffin mix
1 - apple, shredded
1/2 - cup milk
1/2 - cup sour cream
2 - eggs, lightly beaten

Crumb Topping: 
1 1/4 cups flour
1 - cup brown sugar
1 - teaspoon cinnamon 
1 - stick (1/2) cup butter 
powdered sugar for dusting, optional

Preheat oven to 350 degrees. Spray an 8 inch spring form pan with non stick baking spray and set aside. 

Start by making the crumb topping. In a medium bowl combine, flour, brown sugar, cinnamon and butter. Using a large fork or your fingers , mix together until clumps start to form and set mixture aside.  

In a large bowl combine add the two muffin mixes, shredded apple, milk, sour cream and beaten eggs. Lightly mix using a spatula or wooden spoon (don't over mix). 

Spread half of the batter on the bottom of the spring form pan. Use a spatula to spread the batter to the edge of the pan.

Add half of the crumb topping evenly over the batter.  Add the remaining batter over the crumb mixture and spread evenly (don't worry if the topping is completely covered with batter).

Add the final layer of crumb mixture on top, and bake on the center rack of the oven for 30-35 minutes. Cake will be firm to the touch when done.  

Let cake cool in pan for 20 minutes before removing cake ring. Cool completely and dust with powdered sugar.

Cooks Note: If you are unable to locate the apple cider muffin mix you can substitute with the apple cinnamon mix. Also if you don't have a spring form pan you can use a 8 x 8 inch baking dish.


[Image] I also want to mention that my friend Brandie over at The Country Cook made this beautiful 4 ingredient Apple Surprise Cake pictured above. This recipe also features the new apple cider muffin mix. Stop by and show Brandie some ♥






If you're looking for more muffin mix ideas? Check out this video from Linda Carmen, Martha Whites Test Kitchen Director and writer for Southern Pantry! Miss Linda is the real deal folks. I instantly fell in love with her at the baking retreat and seriously wanted to take her home in my pocket!!! ♥ She truly is a southern gem. ♥

For more recipes using Martha White Muffin Mixes check out the following posts. 


Easy Blueberry Muffin Cobbler Cranberry - Orange Biscotti 


Disclosure: This is a sponsored post on behalf of  the Martha White "Whats in Your Pantry Campaign"  All Opinions stated above are 100% entirely my own. #SouthernPantry #MarthaWhite