Back in the 70's, Martha, the young daughter of a dear friend, gave me this recipe. Never inquired whose recipe it was or how she discovered it at her young age, but what a gem it is! When company comes, Martha's coffeecake is always on the menu for breakfast, then I watch while everyone goes over and cuts slices of it all day long. It's addictive. Martha is now a grandmother and I wonder if she still makes this coffeecake. Must remember to ask her, she's on Facebook with me.
You can make this in mini bundt molds as well and for this post I made it in two eight inch molds instead of one large bundt mold. That way you can freeze one. I realize many of you rarely use box cake mixes and there are any number of delicious coffeecake recipes made from scratch, but honestly, this recipe is a great time-saver, it's beautifully moist, with that lovely cinnamony crunch in the middle and you'll be amazed at the raves you'll get. Such a simple, old fashioned recipe, but those are the best kind.
1 box Duncan Hines Golden Butter Cake Mix (!)
1/2 cup sugar
1 cup sour cream
1/4 teaspoon salt
3/4 cup crisco oil
2 teaspoons vanilla
1/2 cup chopped pecans
8 Tablespoons light brown sugar
4 teaspoons cinnamon
butter and dry bread crumbs
Mix all ingredients except brown sugar and cinnamon. Generously butter a bundt pan (or two small bundts...or even the mini bundts...just watch your baking time.) and sprinkle with dry bread crumbs, knocking the bundts on the side to remove excess crumbs.
Pour half of the batter into the pan- or divide between 2 small bundt pans. Mix the cinnamon and brown sugar ( Note: I always make more than called for in this recipe) and sprinkle on top of the layer. Cover with remaining batter and bake 350 for 1 hour.