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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.
Servings: 24 people
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
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.
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