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Streusel Coffee Cake Recipe

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This recipe for Streusel Coffee Cake, by , is from The Flip Flop Contessa with Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marsha Benson
Added: Wednesday, November 7, 2007


1 package yellow cake mix
1/4 cup firm butter
1 cup packed brown sugar
3/4 cup pecans, broken
3 eggs
1 1/2 cup sour cream (12oz)

Possible Additions to batter:
1 cup fresh chopped cranberries w/some grated orange rind
1 cup dried cherries, currants, or other dried fruit
1 tsp. ground cinnamon and 1/2 tsp. ground nutmeg
2 tbsp. grated lemon rind
2 tbsp. grated orange rind
1 cup fresh peaches, chopped, with a little almond flavoring
1 cup fresh blueberries with some almond extract
1 cup fresh apples, with cinnamon

Heat oven to 350. Measure 2/3 cup cake mix into a small bowl. Cut in butter. Mix in brown sugar and pecans. Set aside.
Beat eggs lightly with a fork. Stir in sour cream. Blend in remaining cake mix. Pour 1/2 of batter ina greased and floured oblong pyrex dish or a bundt pan. Sprinkle 1/2 topping over the batter. Spoon remaining batter over, then top with the remaining nut mixture.




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