Pecan Streusel Coffee Cake

This quick and easy coffee cake offers the best of both worlds. Start with a coffee cake mix for time-saving convenience and add a handful of other ingredients for homemade goodness.

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Servings: 14 to 16
Prep Time: 20 mins
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    1   cup 
    chopped pecans
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    2/3  cup 
    packed brown sugar
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    2   tablespoons 
    margarine or butter, melted
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    1 1/2  teaspoons 
    ground cinnamon
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    1  26 1/2 ounce package 
    cinnamon streusel coffee cake mix
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    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 13x9x2-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 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.
Nutrition information
Per Serving: cal. (kcal) 346, Fat, total (g) 18, chol. (mg) 37, sat. fat (g) 4, carb. (g) 43, fiber (g) 1, pro. (g) 4, vit. A (RE) 30.91, vit. C (mg) 0, sodium (mg) 207, calcium (mg) 60.58, iron (mg) 1.44, Percent Daily Values are based on a 2,000 calorie diet
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