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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Mom serves this nutty coffee cake for Christmas breakfast each year, shares Becky Wax of Tuscola, Illinois. The simple recipe is a big time-saver on such an event-filled morning. Everyone loves the crunchy topping. Ingredients:
1 package yellow cake mix (regular size) |
1 package (3.4 ounces) instant vanilla pudding mix |
1 cup (8 ounces) sour cream |
4 eggs |
1/3 cup canola oil |
2 teaspoons vanilla extract |
2/3 cup chopped pecans |
1/3 cup sugar |
2 teaspoons ground cinnamon |
1/2 cup confectioners' sugar |
2 tablespoons orange juice |
Directions:
1. In a large bowl, combine the first six ingredients; beat on low for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13-in. x 9-in. baking pan. Combine pecans, sugar and cinnamon; sprinkle over batter. Cut through batter with a knife to swirl pecan mixture.
2. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
3. Meanwhile in a small bowl, combine confectioners' sugar and orange juice until smooth; drizzle over warm coffee cake. Cool on a wire rack. Yield: 12-15 servings.
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