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
Directions
- In a large bowl, beat the first 6 ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13x9-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 in 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.
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