Cinnamon Nut Coffee Cake
My mom made this for us countless times while we were growing up and when you would wake up and smell the cinnamon drifting through the house, you knew your morning was starting off well! This is a great cake to have on hand for Thanksgiving morning. Now I am not a store bought cake mix person. I am perfectly happy using my flour and sugar, however I will make an exception for this gem. Mom always mixes ½ cup chopped pecans in the dry mixture. I do not like nuts in my baked goods so you can decided what works best for your customers!
Ingredients
Cake
- 1 box yellow cake mix (I use King Arthur Flour 24oz. yellow cake mix)
- 1 box instant vanilla pudding mix
- ¾ cup canola oil
- 4 eggs
- 1 teaspoon vanilla extract
- ¾ cup water
- 1 Tablespoon butter extract
Cinnamon mixture
- ½ cup chopped pecans divided
- ⅓ cup granulated sugar
- 2 Tablespoons cinnamon
Instructions
- Preheat oven to 350°. Grease a bundt pan.
- Mix all of the cake ingredients in a large bowl of an electric mixer until well combined.
- Add ¼ cup chopped pecans evenly over the bottom of the pan.
- Add ⅓ of cake batter to pan.
- Combine the remaining pecans, sugar, and cinnamon. Sprinkle ⅓ of the dry mixture over the cake batter.
- Repeat two times ending with the dry mixture.
- Bake at 350° for 40-50 minutes or until a long wooden pick inserted into the center of the cake comes out clean.
- Let cool for 30 minutes but not longer than one hour in pan. Invert the pan onto a wire rack and cool completely. Dust with powdered sugar if desired.