Kathy's Cinnamon Breakfast Cake

By charlotteh371

Ingredients

• Glaze:
• 1/2 cup finely chopped pecans or walnuts
• 1/3 cup packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 package (18.5 ounces) plain butter recipe golden cake mix or 1 package (18.25 ounces) plain yellow or vanilla cake mix
• 1 package (3.4 ounces) vanilla instant pudding mix
• 3/4 cup vegetable oil
• 3/4 cup water
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup confectioners’ sugar, sifted
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Preparation

Step 1

Place a rack in center of oven and preheat oven to 350 degrees. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour. Sprinkle the pecans or walnuts in bottom of pan; set aside.

Make the filling: Place brown sugar and cinnamon in a small bowl; stir until combined. Set aside.

Make the cake: Place the cake mix, pudding mix, oil, water, eggs and vanilla in a large mixing bowl. Beat with electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of bowl with a rubber spatula. Increase mixer speed to medium; beat batter for 1 1/2 minutes longer, scraping down the side of bowl again, if needed. The batter should look smooth and thick. Pour a third of the batter into the prepared Bundt pan. Scatter half of the filling evenly over the batter. Pour another third of the batter evenly over the filling. Scatter the remaining filling over the batter. Pour the remaining batter evenly over the top, smoothing it with the spatula.

Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 55 to 60 minutes. Transfer to a wire rack; let cool for 10 to 15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert cake onto a wire rack. Let cool completely, 25 to 30 minutes longer.

Meanwhile, make the glaze: Place the confectioners’ sugar, milk, and 1/2 teaspoon vanilla in a small bowl; stir until smooth. Slide the cake onto a serving plate and spoon the glaze over the top so it drizzles down the sides. Slice and serve.

Store in a cake server or covered with plastic wrap at room temperature for up to a week. Freeze the cake, wrapped in aluminum foil, for up to six months. Thaw overnight before serving.

Makes 12 servings.