Butterscotch Pecan Coffee Cake

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!

Coffee Cake Mise en Place

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

Crumble Topping

• 2 tbsp butter, softened
• 1 cup brown sugar
• 1 cup chopped nuts (Use what ever you have lying around)
• 1 tsp cinnamon
  

  The first layer of batter

Adding the crumble topping to the first layer of batter

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.

Sweet goodness, right out of the oven!!!!!!

Because the cake is so moist, it will taste great all week long,…. if it lasts!

Butterscotch Pecan Coffee Cake

Go ahead and try this old philly neighborhood recipe!