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Cinnamon-Nut Coffee Cake

With its simple glaze and tasty layer of raisins and nuts, this buttery coffee cake tastes just like a popular store-bought variety. I found the recipe in a church cookbook. —Maxine Winternheimer Scottsdale, Arizona

12 ServingsPrep: 15 min. Bake: 35 min.

Ingredients

1 cup chopped pecans, divided
1/4 cup sugar
1/4 cup raisins
2 teaspoons ground cinnamon
1 package (18-1/4 ounces) yellow cake mix
1 package (3.4 ounces) instant vanilla pudding mix
3/4 cup water
3/4 cup canola oil
4 eggs
3 teaspoons butter flavoring
3 teaspoons vanilla extract
GLAZE:
1 cup confectioners' sugar
1/2 teaspoon butter flavoring
4 to 5 teaspoons milk

Directions

In a small bowl, combine 1/2 cup pecans, sugar, raisins and cinnamon;
set aside. In a large bowl, combine the cake mix, pudding mix,
water, oil, eggs, butter flavoring, vanilla and remaining pecans;
beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour half into a greased 13-in. x 9-in. baking dish. Sprinkle with
reserved pecan mixture. Carefully spread remaining batter over top.
Bake at 350° for 40-45 minutes or until a toothpick inserted near

2 of 2

Cinnamon-Nut Coffee Cake (continued)

Directions (continued)

the center comes out clean. Cool on a wire rack.
In a small bowl, combine the confectioners' sugar, butter flavoring
and enough milk to achieve desired consistency. Drizzle over coffee
cake. Yield: 12 servings.

Nutrition Facts: 1 serving (1 piece) equals 499 calories, 27 g fat (4 g saturated fat), 71 mg cholesterol, 407 mg sodium, 60 g carbohydrate, 2 g fiber, 5 g protein.