| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Sugar |
| 2 |
tb |
Cinnamon |
| 1 |
c |
Crushed pecans; (I don't use the nuts) |
| 1 |
|
Yellow cake mix |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Oil |
| 1 |
pk |
Instant vanilla pudding |
| 4 |
|
Eggs |
| 3/4 |
c |
Water |
| 1 |
c |
Sour cream |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
STRUSEL TOPPING
CAKE MIXTURE
This is the easiest recipe for coffee cake ever. I make it for everything
and it always gets rave reviews. My mom gave me the recipe when I got
married, but it came from her good friend, Sue.
Sprinkle nut mixture around greased tube or bundt pan.
Mix all cake ingredients with mixer. Pour first layer in pan. Add strusel
mixture. Add more cake mixture and alternate layers leaving a little nut
mixture for top. Bake 50-60 minutes at 350 degrees.
Posted to JEWISH-FOOD digest by "Amy R" <amyrze@hotmail.com> on Oct 10,
1998, converted by MM_Buster v2.0l.
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