White Chocolate Coffee Cake with Glaze
Serving Size / Yield
- cooking spray
- 2 1/2 C. pancake mix (just add water variety)
- 1/3 C. sugar
- 2/3 C. white chocolate chips for baking
- 1/2 C. water
- 1/2 C. sour cream
- 1/2 tsp. vanilla paste
- 4 C. sugar
- 1 tsp. vanilla bean paste
- 2 egg whites (pasteurized)
Preheat the oven to 350 degrees and spay a 9-inch loaf pan with cooking spray.
In the bowl of a stand mixer, mix the pancake mix, sugar, water, white chocolate, sour cream, and vanilla bean paste. Mix very well (approximately 2-3 minutes on medium-high speed).
Using a well greased ice cream scoop, scoop into 15 balls (approximately 2 1/8 inches in diameter). Place into 3 rows of 5 in the cake pan (squeeze to fit).
Mix the sugar, remaining vanilla, and egg whites in a stand mixer until a frosting forms. Pour half over the baking dish (if you would prefer no raw egg at all, pour all the icing on top).
Bake for approximately 30-35 minutes or until golden brown. Cool 10 minutes before topping with remaining icing.