Pecan Streusel Cake

This was an absolute killer cake...I made it on Sunday for my family, and everyone just went wild over it, nothing left but one little piece for me that I hid in the fridge for later. I baked mine in a pyrex 11x7 baking pan, and had no problem being short on batter, I did however, double the streusal as my son is a big time cinnamon streusal lover, I did use most of it up, but had a small amount left over. If anyone is looking for the most delicious butterscotchy-tasting cake, then this is a must-try... another winner Love4....thanks so much for posting....KC :)

This was sooooo great! I made this as a breakfast treat and everyone loved it. I used butterscotch chips because I don't know what caramel bits are and I used vanilla in the glaze, but other than that, followed to a "T". I baked in a pyrex glass pan and needed about 50 minutes back time for some reason. It also seemed like there was not enough batter...I didn't have enough to cover the whole top, but it worked out fine...I just dolloped it on the best I could and everything blended together just fine. (Just don't be alarmed if you run out of batter for the top or need more cooking time!) It was sooo worth the wait! We had this warm in the morning and then later we had it cooled after dinner. It is great both ways but does hold together better when it is cool. The pecans and butterscotch chips go so great together...I thought it sounded weird, but you don't even realize that you are eating the chips...there is just this fabulous flavor! This is a must try! Thanks for sharing this wonderful recipe!