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.

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.

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!

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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. This recipe makes 2 coffee cakes.

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: desserts

Cuisine: American

Keyword: coffee cake, orange pecan coffee cake, streusel topping

Servings: 24 people

Calories: 232kcal

Author: Judith Hannemann

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

Serving: 1slice | Calories: 232kcal | Carbohydrates: 33g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 205mg | Potassium: 54mg | Fiber: 1g | Sugar: 22g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg

Orange Pecan Streusel Coffee Cake

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