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Pecan Coffee Cake presented by The Inn at Muddy Creek
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Ingredients
1 pkg. (18 ¼ ozs.) yellow cake mix
1 pkg. (3.4 ozs.) instant vanilla pudding (NOT sugar free)
4 eggs
1 C. (8 ozs) sour cream
1/3 C. vegetable oil
2 tsp. vanilla extract
2/3 C. chopped pecans
1/3 C. sugar
2 tsps. cinnamon
Drizzle with:
½ C. confectioners sugar
2 tbsps. orange juice
In a mixing bowl, combine the first 6 ingredients. Beat on medium speed for 2 minutes (batter will be quite stiff). Pour into a 13x9 inch baking dish. Combine pecans, sugar and cinnamon; sprinkle over the batter. Cut through with a knife to create swirls, then lightly pat down the nuts into the batter. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.
In a small bowl, combine confectioner's sugar and orange juice until smooth. Drizzle over warm coffee cake. Yield: 12-15 servings.
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The Inn at Muddy Creek
Hoyt, Kansas
Modern, newly-constructed, two-story log home located roughly fifteen miles north of Topeka, right off Highway 75.
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Click here for pictures and information about the inn.
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More The Inn at Muddy Creek Recipes:
Double Layer Pumpkin Cheesecake
| Blueberry French Toast
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More Recipes
Coffee Cake
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