Pecan Streusel Coffee Cake

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Pecan Streusel Coffee Cake

Prep Time: 20 min.

 

 

Ingredients

 

1 cup chopped pecans

2/3 cup packed brown sugar

2 tablespoons margarine or butter, melted

1-1/2 teaspoons ground cinnamon

1 26-1/2-ounce package cinnamon streusel coffee cake

mix

1/2 cup dairy sour cream

 

Directions:

 

1. For topping, in a mixing bowl stir together pecans,

brown sugar, margarine or butter, and cinnamon.

2. Prepare the cake mix batter according to the

package directions, except stir sour cream into

prepared batter. Spread two-thirds (about 4 cups) of

the batter into a greased and floured 13x9x2-inch

baking pan. Sprinkle batter with the streusel mix from

the package. Carefully spread with the remaining

batter. Sprinkle with reserved nut topping.

3. Bake in a 350 degree F oven for 35 to 40 minutes or

until a toothpick inserted near center comes out

clean. Cool slightly in pan. Meanwhile, prepare glaze

from the cake mix according to package directions.

Drizzle glaze over warm coffee cake. Serves 14 to 16.

Make-Ahead Tip: Cool coffee cake completely and do not

add glaze. Cover pan with heavy foil or remove coffee

cake from pan and wrap in freezer wrap. Freeze for up

to 6 months. To serve, if freezer wrap was used,

remove wrap and cover loosely with foil. Bake,

covered, in a 350 degree F oven for 25 to 30 minutes

or until heated. Glaze as directed above.

 

Nutritional facts per serving

 

calories: 346 , total fat: 18g , saturated fat: 4g ,

cholesterol: 37mg , sodium: 207mg , carbohydrate: 43g

, fiber: 1g , protein: 4g , vitamin A: 3% , vitamin C:

0% , calcium: 6% , iron: 8%

 

 

 

 

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