Pecan Coffee Cake

Name: Pecan Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 15 servings
Ingredients: 1 package yellow cake mix (regular size); 1 package (3.4 ounces) instant vanilla pudding mix; 1 cup sour cream; 4 large eggs, room temperature; 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

Total Time Prep: 15 min. Bake: 30 min.

Yield 15 servings

Test Kitchen Approved

My mom serves this nutty coffee cake for Christmas breakfast each year. The simple recipe is a big timesaver on such an event-filled morning. Everyone loves the crunchy topping. —Becky Wax, Tuscola, Illinois

Ingredients

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1 cup sour cream
4 large eggs, room temperature
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

In a large bowl, beat the first 6 ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13x9-in. baking pan. Combine pecans, sugar and cinnamon; sprinkle over batter. Cut through batter with a knife to swirl pecan mixture.
Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Meanwhile, in a small bowl, combine confectioners' sugar and orange juice until smooth; drizzle over warm coffee cake. Cool on a wire rack.

Nutrition Facts

1 piece: 335 calories, 16g fat (4g saturated fat), 67mg cholesterol, 332mg sodium, 44g carbohydrate (29g sugars, 1g fiber), 4g protein.

Recipe Creator