"The belly rules the mind."--Spanish Proverb

Streusel Coffee Cake Recipe

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This recipe for Streusel Coffee Cake, by , is from BREAKING BREAD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Kemp
Added: Tuesday, October 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. yellow cake mix
1 pkg. instant butter pecan pudding
1 c. milk
1/2 c. oil
4 eggs
1 tsp. butter flavoring
1 tsp. vanilla extract

FILLING:
1/2 c. brown sugar
2 tsp. cinnamon
1 c. chopped pecans


GLAZE:
1 c. confectioners sugar
2 tbsp. milk
1/4 tsp. vanilla extract
1/4 tsp. butter flavoring

Directions:
Directions:
Preheat oven to 325. Combine cake mix, pudding mix, milk and oil. Mix in eggs, one at a time, beating well after each addition. Add flavorings. Beat on high SIX MINUTES. Meanwhile in another bowl, mix brown sugar, cinnamon and pecans for filling. Grease and flour a bundt pan. Pour batter into prepared pan, alternating layers of batter and filling mixture. Bake at 325 for 60 to 70 minutes until cake tests done. Let cool for at least 5 minutes. Remove and turn onto cake plate. While cake is warm, drizzle glaze on top of cake.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour 30 minutes
Personal Notes:
Personal Notes:
NOTE: The secret of this cake is beating it the full six minutes. Also turns out good to pour half the batter into pan, add the filling, and then pour in rest of batter.

 

 

 

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