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| Orange Pecan Streusel Coffee Cake |
Just a few additions to a simple yellow cake mix produces this outstanding streusel coffee cake.
I found this recipe a few years ago on a top-brand cake mix site, but it was for one of their flavored mixes that I happened to have.
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| Delicious orange undertones make this a great cake |
The cake came out OK, but I wasn’t really wild about the flavor. The orange cake mix had a weird and artificial orange flavor which killed the deal for me. But I thought the cake has some possibilities if made with a plainer yellow cake mix and a few naturally flavored ingredients. So I do what I usually do under the circumstances–channel my friend Lori’s mom, Janet Krouslis–the ORIGINAL “Cake Doctor.” Mrs Krouslis was doctoring cake mixes long before it became so popular.
First, I didn’t use any cake mix for the streusel crumbs–I made my own with flour and real butter. Plus I added some fresh orange zest and slightly toasted pecans. You don’t have to toast the pecans–it’s fine made with ones right out of the bag.
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| Even the icing is delicious and orangy |
I also used a more neutrally flavored cake mix–yellow. In this particular cake, I used French vanilla flavored pudding as I was out of the regular, and I substituted 1/2 the sour cream with low-fat Greek yogurt (because…you guessed it–I ran out of sour cream). Turned out FINE. You can substitute 1 for 1 Greek yogurt for sour cream in any recipe.
Because of it’s orange undertones, this makes a great breakfast cake. Make it and watch it disappear!
Orange Pecan Streusel Coffee Cake
Ingredients
For the Cake:
- 18 oz yellow cake mix
- 4 eggs
- 3 oz instant vanilla pudding mix
- 1 cup sour cream
- 1/3 cup oil
For the Streusel:
- 1/4 cup flour
- 2 tbsp butter
- 1/4 cup brown sugar
- 1 cup pecans
- 2 tsp orange zest
For the Glaze:
- 1 1/2 cup confectioner's sugar
- 2-3 tbsp heavy cream or half-and-half
- 1/2 tsp orange extract
Instructions
- Preheat oven to 350 degrees F. Grease 2 small (8 x 4 x 3-inch) loaf pans.
- Combine all streusel ingredients in a food processor. Process until nuts are coarsely chopped. Set aside.
- Combine cake mix, instant pudding, sour cream and oil in a large bowl. Beat with electric mixer for 30 seconds. Add eggs, one at a time, beating well after each addition. Beat for 2 minutes.
- Divide 1/2 of the batter between the 2 pans, spreading out evenly. Sprinkle 1/4 of the streusel filling on top of batter in each pan. Divide the remaining batter on top of the 2 pans. Top each with remaining streusel.
- Bake for 50-60 minutes, or until toothpick inserted in the center of each cake comes out clean.
- Remove from oven and cool for 5 minutes. Remove cakes from pan and cool completely on a rack.
- Mix glaze ingredients, using only enough cream to make a thick but pourable mixture. Drizzle over cakes.
- Makes 2 loaf cakes.
Nutrition
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| Orange Pecan Streusel Coffee Cake |
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