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Breakfast Coffee Cake Recipe

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This recipe for Breakfast Coffee Cake, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Virginia Hollenshead Devoll
Added: Sunday, May 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 box Yellow or Golden Butter cake mix
4 eggs
3/4 c. vegetable oil
1 (8-oz.) carton of sour cream
2/3 c. brown sugar
2 to 3 tsp. cinnamon
1/2 c. chopped pecans, optional
2 c. powdered sugar
1 tsp. vanilla
milk

Directions:
Directions:
Preheat over to 325. Stir together and set aside brown sugar, cinnamon and pecans. Combine cake mix, eggs, oil and sour cream. Spread 1/2 of batter in prepared 9" x 13" pan. Sprinkle with 1/2 of sugar mixture. Spread remaining batter over sugar layer. Top with balance of sugar mixture. Swirl slightly, if desired. Bake about 45 min. or until done.

Combine powdered sugar, vanilla and enough milk to make thin enough to drizzle. Drizzle hot cake with glaze.

Personal Notes:
Personal Notes:
Virginia is the wife of Casey Devoll & the daughter of Jerry & Barbara (Chandler) Hollenshead & the granddaughter of Virginia (Rogers) Hollenshead & the late John Hollenshead.

 

 

 

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