Butter Bundt Coffee Cake
- FOR THE COFFEE CAKE:
- 1 box (15 To 18 Oz. Size) Yellow Cake Mix
- 1 box (3.4 Oz. Size) Instant Vanilla Pudding Mix
- 3/4 cups Milk
- 3/4 cups Water
- 4 whole Large Eggs
- 1 teaspoon Butter Extract
- 1 teaspoon Vanilla Extract
- FOR THE STREUSEL:
- 1/2 cups Granulated Sugar
- 2 teaspoons Cinnamon
- 1/2 cups Finely Chopped Toasted Pecans
- FOR THE GLAZE:
- 1 cup Powdered Sugar, Sifted
- 2 Tablespoons Milk
- 1/2 teaspoons Butter Extract
- 1/2 teaspoons Vanilla Extract
- Place a rack in the center of your oven and preheat the oven to 350 F. Grease and flour a large (10 or 12 cup) bundt pan and set aside.
- In a large mixing bowl, stir together the cake and pudding mixes. Add the milk and water and stir to combine. Beat in the eggs one at a time, combing well after each, then add the butter extract and vanilla extract. Beat for 6 minutes at high speed.
- In a small bowl, stir together the streusel ingredients: granulated sugar, cinnamon, and pecans. Pour half of the batter into the prepared pan, sprinkle with all of the cinnamon-sugar mixture, then pour the remaining batter over the top. Smooth the top.
- Bake the cake in the center of the oven until golden and a skewer inserted in the center comes out clean, 50 to 60 minutes. Set the pan on a wire rack and let cake cool for 8 minutes, then turn the cake out of the pan and let it cool completely.
- For the glaze: Beat together the powdered sugar, milk, butter extract and vanilla extract until smooth. Drizzle over the cooled cake. Slice and serve.
- This recipe is my from my dear Grandma. When I finally copied it down from her, I couldn't believe just how simple it was! I normally bake from scratch (and my grandma does too,) but if using a mix works in this recipe for her, it works for me too. Plus, it is too wonderful to change!
coffee cake, milk, water, eggs, butter, vanilla, streusel, sugar, cinnamon, pecans, powdered sugar, milk, butter, vanilla
Taken from tastykitchen.com/recipes/breakfastbrunch/butter-bundt-coffee-cake/ (may not work)