“Brunch cake or coffee cake - semi-homemade and tastes like a cinnamon roll - this cake was found in "Feeding the Flock" - 1st United Methodist Church, Ponca City. Maybe it's the cake mix that makes this recipe easy to adapt: I had no sour cream and only 3/4 cup of margarine... so I used fat free mayonnaise in the same quantity as the s/cream ... also thought the mayo has oil which could take the place of some of the margarine ... but I "hit it" with one more splash of vegetable oil ... maybe a couple of tblspoons ... it was moist and delicious but far from low cal, I'm sure. I added 20 minutes to preparation time to allow for cooling of the cake after icing. (This recipe is typical of why my husband calls me MacGuyver).”
READY IN:
1hr
SERVES:
24
YIELD:
1 13x9 pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Grease bottom only of 13x9 in pan.
  2. Remove 1/2 cup dry cake mix and reserve in small bowl.
  3. Make cake: Beat remaining cake mix with butter, eggs and sour cream on medium speed for two minutes. Spread only half of the batter into 13x9 pan. It will be thicker than usual cake batter.
  4. Make filling: Stir together reserved dry cake mix, brown sugar, pecans and cinnamon. Sprinkle over batter in 13x9 pan.
  5. Carefully spread remaining batter over pecan mixture.
  6. Bake 30-33 minutes or until deep golden brown. Remove cake and place on wire rack.
  7. Make topping: In small bowl, stir powdered sugar, 1 tablespoon milk and vanilla together. Add additional milk - 1 tablespoon at a time - until icing is thin enough to drizzle.
  8. Poke top of warm cake with fork and spread icing over top.

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