Posted by: marthabernie | September 8, 2013

CINNAMON CRUMB COFFEE CAKE

This is a great recipe to serve to a crowd because it serves 18.

CINNAMON CRUMB COFFEE CAKE

1 cup firmly packed brown sugar

1/2 cup flour

1-1/2 teaspoons cinnamon

1/2 cup butter

3/4 cups coarsely chopped pecans

1 – 18-/2 oz box yellow cake mix

2 cups sour cream

2 large eggs

Preheat oven to 350 degrees F.  Lightly spray the bottom of a 13 x 9 inch baking pan with nonstick cooking spray.  Combine the brown sugar, flour and cinnamon in a medium bowl.  Cut in the butter with a pastry blender until crumbly.  Stir in the pecans and set aside.  Combine the cake mix, sour cream and eggs in a large bowl.  Beat with a wooden spoon until well blended, about 60 strokes.  Spread the batter into the prepared baking pan.  Sprinkle with the brown sugar mixture.  Bake until a toothpick inserted comes out clean, about 35 minutes.  Cool the cake in the pan on a wire rack for 20 minutes.  Serve warm.


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