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Butter Pecan Crumb Cake Recipe

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Butter Pecan Crumb Cake image
Lorena & Roy (Pop) Bayne

 

This recipe for Butter Pecan Crumb Cake, by , is from The Flaherty Family And Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lorena Wyatt Owen Bayne (Nana B)
Added: Tuesday, June 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 C. firmly packed brown sugar
1/2 c. all-purpose flour
1/2 tsp. ground cinnamon
1/4 c. butter or margarine, softened
1 pkg. (2 layer size) yellow cake mix
1 pkg. (4-serving size) ell-o butter Pecan Flavor instant Pudding and pie filling
1 c. (1/2 pint.) sour cream
1/2 c. oil
4 eggs
1/2 tsp. maple extract (optional)

Directions:
Directions:
Combine brown sugar, flour and cinnamon in small bowl. Cut in butter to make crumbs; set aside. Combine remaining ingredients in large mixer bowl. Blend then beat at medium speed for 4 minutes. Pour into greased and floured 10-inch tube pan. Bake at 350 for 50 minutes; remove PARTIALLY BAKED cake from oven and sprinkle immediately with crumb mixture. Bake 10 to 15 minutes longer or until cake tester inserted in center comes out clean and cake begins to pull away from sides of pan. DO NOT UNDERBAKE. Cool in pan 10 minutes. Carefully remove from pan; finish cooling, crumb side up, on rack

Personal Notes:
Personal Notes:
From old newspaper clippings in my Mother's cook book

 

 

 

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