- 1 boxed Yellow Cake Mix
- 3 eggs
- ½ cup butter or margarine, softened
- ¾ cup sour cream
- 1 tsp vanilla
- ¼ cup brown sugar
- 2 cups chopped pecans
- 1 tsp ground cinnamon
- 1 Tbsp All Purpose flour
- Preheat oven to 350 degrees F.
- In a large bowl, mix together cake mix, eggs, butter, sour cream, and vanilla. Use a stand or hand mixer on high until thoroughly blended.
- In a small bowl, mix together the topping/filling.
- Grease a 9 inch square cake pan.
- Spoon half of the cake mix into the cake pan. Smooth out with the back of a spoon. Sprinkle the cake with ½ of the topping mixture.
- Spoon the other half of the cake mix in the cake pan, and finish by sprinkling the last half of the topping mixture.
- Bake for 45-50 minutes, or until toothpick inserted in the center comes out clean.
When I was searching for a coffee cake recipe, I literally wanted a cake that contained a coffee flavor. However, I realized that all the coffee cake recipes I came across had absolutely NO coffee in it!! Baffled (and annoyed), I decided to Google “coffee cake” to see what was going on. Thanks to Wikipedia, I quickly learned that coffee cake is “a class of cakes intended to be eaten alongside coffee (for example, as part of a breakfast meal) or that may be eaten during a “coffee break” or offered to guests as a gesture of hospitality on or around a coffee table.” Basically, it can be any cake, typically dry cake. Lame, I know. Well, I decided to go with this recipe anyway, mostly because I had a giant tub of sour cream and needed to use it up.
This recipe, as the term “coffee cake” seems to suggest, is dry and definitely needs to be paired with milk, coffee, or ice cream. The pecans add a nice crunch, but I prefer moist, sweet cakes. Still, if you have yellow cake mix and sour cream lying around, this isn’t a terrible option.