Fix up a cake mix and call it homemade.
This brunch specialty is a real time-saver.
Pecan Streusel Coffee
Cake
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
- For topping, in a mixing bowl stir together
pecans, brown sugar, margarine or butter, and cinnamon.
- 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 13 x 9 x 2-inch baking pan. Sprinkle batter
with the streusel mix from the package. Carefully spread with
the remaining batter. Sprinkle with reserved nut topping.
- Bake in a 350°F (175°C) oven
for 35 to 40 minutes or until a wooden pick 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.
Makes 14 to 16 servings.
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°F (175°C) 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%
Recipe provided by Better Homes and Gardens - BHG.com a member
of the Home and Family Network for the best of cooking, gardening,
decorating and more. © 2003 Meredith Corporation. All Rights
Reserved.
