This little recipe will make you look forward to getting out of bed! It is such a simple, quick recipe, with ingredients that are easy to keep on hand in your pantry. This is one of the best things Queenie (my mom) made when we were growing up- I wish I could remember which neighbor or friend she got the recipe from, but for now I will credit her for the inspiration. We grew up outside of Philly, where we had real weather compared to where I live now, in Orlando. This Butterscotch Pecan Coffee Cake was perfect for both a chilly fall day treat and a snow day snack, unbelievably moist and delicious!
Butterscotch Pecan Coffee Cake
- 1 box Yellow Cake Mix
- 1- 3.4 oz box Instant Vanilla Pudding Mix
- 1- 3.4 oz box Instant Butterscotch Pudding Mix
- 4 eggs
- 1 cup vegetable oil
- 1 tsp almond extract
- 1 cup water
- 2 tbsp butter, softened
- 1 cup brown sugar
- 1 cup chopped nuts (Use what ever you have lying around)
- 1 tsp cinnamon
Preheat oven to 350°, be sure to adjust oven racks so the center rack is free to use and that there is no rack above as the cake will rise quite a bit. Mix all the cake ingredients together in a bowl. Mix all the crumble topping together in a separate bowl. Pour half of the cake batter into a greased (pan spray is fine) 9×12 baking pan, and sprinkle half of the crumble on top. Pour remaining batter into pan and sprinkle with the remaining crumble. Bake for 45-60 minutes, until the center is cooked.
Because the cake is so moist, it will taste great all week long,…. if it lasts!
Go ahead and try this old philly neighborhood recipe!