Pecan-Streusel Coffee Cake

By Kathy Johnson

Ingredients

• 1 cup chopped pecans
• 2/3 cup packed brown sugar
• 2 Tbsp. margarine or butter, melted
• 1 1/2 tsp cinnamon
• 1 (27 1/4 oz) pkg cinnamon streusel cake mix
• 1/2 cup dairy sour cream

Details

Servings 14

Preparation

Step 1

Topping
In a mixing bowl sitr together pecans, brown sugar, margarine or butter and cinnamon. Set aside.

Cake
Prepare the cake mix batter according to the package directions, except stir the sour cream into the 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 oven for 35 to 40 minutes or till a toothpick inserted near the center comes out clean. Cool slightly in pan. Meanwhile, prepare glaze from the cake mix according to the package directions. Drizzle glaze over warm coffee cake.

Make ahead directions
Cool coffee cake completely and no not add glaze. Cover the pan with heavy foil or remove coffee cake from pan and wrap in freezer wrap. Freeze up to 6 months. To serve, if used freezer wrap, remove wrap and cover loosely with foil. Bake, covered, in a 350 degree oven for 25 to 30 minutes or till heated. Glaze as directed above.