Cinnamon Pecan Coffee Cake - Overnight

By jann

Ingredients

• Summary: This delicious Cinnamon Pecan Coffee Cake is the perfect overnight recipe. With swirls of cinnamon and pecans, mix up the batter the night before and you’re set for a hassle free morning.
• Ingredients
• 1 cup packed light brown sugar
• 1/2 cup coconut *
• 1/2 cup pecans *
• 1 tsp. cinnamon
• 2 cups all purpose flour
• 1 cup sugar
• 2 tsp baking powder
• 1 tsp. salt
• 2 – 4 ounce packages vanilla instant pudding mix
• 1 cup water
• 3/4 cup oil of choice (corn, vegetable, canola)
• 1 tsp. vanilla extract
• 4 eggs
• The strudel mixture can always be modified. If you prefer walnuts, use them. If you are allergic to coconut omit, and toss in quick oats. My kids are not fans of coconut, but love this cake.

Preparation

Step 1

Instructions
1.Mix brown sugar, coconut, pecans and cinnamon in bowl, set aside.
2.Combine flour and remaining ingredients in mixing bowl.
3.Beat low for 30 seconds, then medium for 2 minutes.
4.Layer batter and cinnamon pecan mixture 1/2 at at time in greased and floured 9×13 baking pan. (If using a 9×13, have last layer be the strudel topping. If inverting from a bundt cake pan, have strudel topping layered first.
5.Refrigerate overnight if desired and bake in morning.
6.Bake at 325 degrees for 40-60 minutes or until tests done. (Tooth pick comes out clean in middle.)

Preparation time: 10 minute(s)

Cooking time:

Number of servings (yield): 12