"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Cinnamon Pecan Swirl Coffeecake, by Karen Sword, is from The Sword Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 box yellow cake mix 1 box instant vanilla pudding (3 oz.) 3/4 c. vegetable oil 3/4 c. water 4 eggs 1 tsp. vanilla flavoring 1 tsp butternut flavoring
Beat the ingredients together at medium speed for two minutes.
Blend: 1/2 c. brown sugar 2 tsp. cinnamon 1/2 c. chopped pecans Place half of batter in 9x13 baking pan sprayed with cooking oil. Sprinkly half of second mixture over top. Pour remaining batter, then second mixture. Swirl and bake at 325 degrees for 50 minutes. Remove from oven and poke holes with meat fork and smooth on glaze.
Glaze; 1/2 c. confectioners sugar 1/2 tsp. vanilla flavoring 1/2 tsp. butternut flavoring 2 T. milk
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