Vanilla-Pecan Coffee Cake

vanilla-pecan coffee cake

We love coffee cake at our house so I thought I would quickly put one together for the morning. My kids so look forward to coffee cake in the morning, when I do make one. Simply add a fruit, a tall glass of cold milk, and you have a pretty good breakfast.

This time around, I adapted this recipe for people who love the taste of cinnamon & the taste of vanilla. If you aren’t a fan, simply adapt the recipe to fit any flavor profile you like.

Let’s take a look… :)

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Here we have the final product. It has had time to cool and I have just topped it with yummy glaze. Yes, the pan is half gone! The fella’s dug in before I could even get the chopped nuts on the coffee cake.

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This is the Cinnabon Gourmet Coffee Creamer I used in place of the water for the cake. There are a lot of great uses for all the new Gourmet Coffee Creamers in baking AND cooking. You don’t have to be a coffee drinker to appreciate their many uses.

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As you can see from the picture I used chopped walnuts, not pecans. Why? Because that’s what I had, and I saw no reason to go spend extra money on pecans.

I have used this recipe many times. Maybe you want to try banana cream or butterscotch instant pudding mix. This is a sweeter coffee cake than some, but it is so very good!

I think I’ve had the most fun playing with other cake mixes and extracts for a completely different take. I think you’ll find this one is a keeper – and it always turns out well! :)

Vanilla-Pecan Coffee Cake

Ingredients

1 pkg. yellow cake mix, any brand

1 pkg. (3.4 oz.) instant vanilla pudding mix

1 tsp. vanilla extract

FILLING:

1/2 cup chopped pecans

1/4 cup sugar

1/2 tsp. ground cinnamon

GLAZE:

1 cup confectioners’ sugar

1 to 3 Tbsp. Cinnabon Gourmet Coffee Creamer

1/2 tsp. vanilla extract

Directions

1. Spray a 13-in. x 9-in. baking pan generously with nonstick spray; set aside.

2. Prepare cake mix batter according to package directions, adding dry pudding mix and vanilla; set aside. Combine the pecans, sugar and cinnamon in a small bowl. Instead of water, I used Cinnabon International Delight Creamer – this is gluten-free and lactose-free product with great flavor!

3. Bake at 350 degrees for 34-38 minutes or until a toothpick inserted near the center comes out clesn. Cool on a wire rack. Combine the glaze ingredients in a small bowl until smooth. Drizzle over warm coffee cake.

Make 15 Servings

Adapted from: Taste of Home

Megamommy

 

 

 

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