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Pecan Coffee Cake

Pecan Coffee Cake
"Mom serves this nutty coffee cake for Christmas breakfast each year," shares Becky Wax of Tuscola, Illinois. "The simple recipe is a big time-saver on such an event-filled morning. Everyone loves the crunchy topping."
12-15 ServingsPrep: 15 min. Bake: 30 min.

Ingredients

  • 1 package (18-1/4 ounces) yellow cake mix
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 cup (8 ounces) sour cream
  • 4 eggs
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2/3 cup chopped pecans
  • 1/3 cup sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup confectioners' sugar
  • 2 tablespoons orange juice

Directions

  • In a large bowl, combine the first six ingredients; beat on low for
  • 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13-in.
  • x 9-in. baking pan. Combine pecans, sugar and cinnamon; sprinkle
  • over batter. Cut through batter with a knife to swirl pecan mixture.
  • Bake at 350° for 30-35 minutes or until a toothpick inserted near
  • the center comes out clean. Meanwhile in a small bowl, combine
  • confectioners' sugar and orange juice until smooth; drizzle over
  • warm coffee cake. Cool on a wire rack. Yield: 12-15 servings.
Nutrition Facts: 1 serving (1 piece) equals 335 calories,
© Taste of Home 2009 Tasteofhome Logo

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Pecan Coffee Cake (continued)

Nutrition Facts: 16 g fat (4 g saturated fat), 67 mg cholesterol, 332 mg sodium, 44 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2009 Tasteofhome Logo