Pecan Coffee Cake
My mom serves this nutty coffee cake for Christmas breakfast each year. The simple recipe is a big timesaver on such an event-filled morning. Everyone loves the crunchy topping. —Becky Wax, Tuscola, Illinois
Ingredients
- 1 package yellow cake mix (regular size)
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup sour cream
- 4 large eggs, room temperature
- 1/3 cup canola 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
Reviews
I've made this recipe every Christmas for about 10 years now. I actually mix up more cinnamon and little extra sugar. I will say during this time, the manufacturers are reducing the size of boxed cake mixes. I think this is affecting the recipe a little and it's not quite as good as when I first started making it.
Turned out great! Used brown sugar as suggested by others and cake was moist, but had a nice crunch from the pecans. Will definitely make this again.
So good! I added orange zest to the batter, replaced half of the vanilla extract with orange extract and greased my 9"X13" rectangle glass dish with coconut oil.
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This is the best coffee cake ever. I had never made it before this weekend and did for family get-together. It was a great hit and so delicious. If I could give it 10 stars, I would
My family devoured this cake and asked for more! I had pineapple flavored cake mix and used that for a successful twist. Then added part brown sugar in the topping. Wow!
Another new recipe we tried and family absolutely loved it. I am going to mix up dry ingredients half them & put into zip lock bags. then tape the balance of ingredients to bag to be able to make a smaller coffee cake for two.
I just made this recipe for Christmas brunch. We loved it. 5 days later - some leftover cake is still super moist. This is a winner. Thank you :)
Years ago, I submitted this recipe for my Mom, Becky. My comments have been altered and so has the title of the recipe. The true name is 'Jewish Coffee Cake', and can be found in the Newman (Il) Methodist Cookbook. Our family supports Israel, but this recipe uses the title, I a sure, because of the origin of sour cream.This cake does last several days at room temperature; can be frozen well when properly sealed; and we also share with neighbors. As someone noted, the drizzle should be applied after the cake has cooled, and we use the flat side of a table knife to marbleized the pecan topping; first swirling side to side, then top to bottom of the pan. A friend notified me of this recipe now being on-line, and this morning I am trying the substitution of brown sugar and addition of orange zest and flavoring, which sound like perfection! Thank you for the kind reviews.
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