"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cinnamon Pecan Coffee Cake Recipe

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This recipe for Cinnamon Pecan Coffee Cake, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



3/4 cup chopped pecans
1 package yellow cake mix
1 package vanilla pudding mix
3/4 cup oil
3/4 cup water
4 eggs
1 teaspoon vanilla
1 teaspoon grated lemon peel

1/3 cup sugar
2 teaspoons cinnamon

1 cup powdered sugar
2 tablespoons lemon juice

Preheat oven to 350. Lightly grease bundt pan. Sprinkle the pecans in the bottom of the pan. Set aside.

Place cake mix, pudding mix, oil, water, eggs, vanilla, and lemon peel in bowl. Beat with mixter until batter is thick and smooth.

Pour 1/3 of batter into prepared pan.

Place the sugar and cinnamon in a small bowl, stir and scatter 1/2 of mixture evenly over batter. Pour another 1/3 of batter evenly over sugar mixture. Scatter the 2nd half of the sugar mixture over the batter. Pour the remaining batter evenly over the top, smoothing with a rubber spatula.

Bake cake 58-60 minutes. Remove from oven and cool in the pan for 20 minutes.

Invert onto wire rack for 15 minutes.

For glaze; place powdered sugar and lemon juice in small bowl and stir until smooth. Slide the cooled cake onto a serving platter and spoon glaze over the cake.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 minutes




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