January 05, 2010

Cinnamon Pecan Coffee Bundt Cake

I don't know if it was a 'thing' of the 70's and 80's or if it was more of a Midwestern regional quirk but when I think about people coming to visit our home when I was a child, I think; "coffee cake".  There was always coffee cake.

If my mother was having another lady over for morning coffee she made a coffee cake. If we had extended family coming to visit, we made a coffee cake. If she was hosting a sorority meeting, Tupperware party or any other sort of household gathering... she made a coffee cake.

I don't see as many coffee cakes anymore. In the 90's I saw more 'breads' (lemon poppy seed, etc.) taking it's place and then muffins and bagels. I'd like to see the return of coffee cakes as they are so incredibly quick and easy to make and taste so good! 

Cinnamon Pecan Coffee Cake

1/2 c. (just a little under) sugar
1 T. cinnamon
1/2 c. finely chopped pecans

1 box yellow cake mix
4 eggs
1 c. sour cream
1/4 c. oil
1 pkg. instant vanilla pudding mix
3/4 c. water
1 t. vanilla

Preheat oven to 350 degrees.  Mix the pecan filling and set aside.

Mix together the rest of the ingredients for the cake and beat 2-3 minutes. 
Generously grease a bundt pan & pour in 1/2 cake batter. 
Slightly hollow the center of the cake all the way around, and pour in filling.   Cover with the remainder of the cake batter.  Bake approximately 1 hour. 
Remove and cool on a rack until completely cool then invert onto a cake plate.  Drizzle with a simple glaze if desired.





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