Caramel Nut Breakfast Cake Recipe
I first tasted this incredible coffee cake when a kind neighbor brought it by. It was so good, my brother-in-law tried hiding it from us so he wouldn’t have to share. —Arlene Isaac, Crooked Creek, Alberta
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 18
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup confectioners' sugar
- 1 cup packed brown sugar
- 2/3 cup water
- 1/4 cup butter melted
- 1 tablespoon water
- topping:
- 1 tablespoon light corn syrup
- 1/4 cup canola oil
- drizzle:
- 3/4 cup chopped pecans
- 1 package white cake mix (regular size)
- Carbohydrate 27.7069667061096 g
- Cholesterol 53.7784722308593 mg
- Fat 10.0876761198413 g
- Fiber 0.529750019468796 g
- Protein 2.19925666749044 g
- Saturated Fat 2.48152000250851 g
- Serving Size 1 1 serving (60g)
- Sodium 81.7644723022043 mg
- Sugar 27.1772166866408 g
- Trans Fat 0.566326639292012 g
- Calories 205 calories
Directions Preheat oven to 350degrees. Reserve 1 cup cake mix for topping. In a large bowl, combine eggs, water, flour, oil and remaining cake mix; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to a greased 13x9-in. baking pan. In a small bowl, combine brown sugar, pecans and reserved cake mix; stir in butter until crumbly. Sprinkle over batter. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. In a small bowl, mix confectioners' sugar, corn syrup and water until smooth; drizzle over warm cake. Serve warm. Yield: 18 servings. Originally published as Caramel Nut Breakfast Cake in Taste of Home February/March 2016, p43
