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Grandma Woolley's Coffee Cake Recipe

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This recipe for Grandma Woolley's Coffee Cake, by , is from The Cushman Fillinger Family Cookbook 2016 , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Megan Frazier

Category:
Category:

Ingredients:  
Ingredients:  
Cake ingredients:
1 pkg yellow or white cake mix
1 small pkg instant yellow pudding
3/4 cup salad oil
3/4 water or cooking sherry
4 eggs

Topping ingredients:
3/4 cup sugar
2 Tablespoons cinnamon
1 cup pecans

Directions:
Directions:
Beat the cake ingredients for seven minutes. In a small bowl, combine sugar and cinnamon for the topping and set aside. Grease bundt pan with butter or cooking spray. Sprinkle cinnamon and sugar mixture to cover. Lay a pecan in each section of pan. Pour in small layer of batter, then sprinkle sugar mixture and pecans. Repeat, alternating the cake/sugar mixture. Top off with sugar mixture.

Bake at 350 for 50 minutes. Allow to stand in bundt pan to cool. Place plate on top of bundt pan and turn over. Ready to serve!

Number Of Servings:
Number Of Servings:
16-18
Preparation Time:
Preparation Time:
20-40min
Personal Notes:
Personal Notes:
This cake is perfect for brunch, breakfast or served with tea/coffee as a dessert (Or snuck as a midnight snack if you're like my father). It is a huge tradition in my family and we always have it for breakfast during the holidays or special occasions. This recipe originated in my Grandma Woolley's kitchen in Muncie, Indiana.

 

 

 

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