Cinnamon Nut Coffee Cake!

Coffee cake on blue and white plate in front of small tree near window.

Oh! This will smell so delightful! So, I was going to post this back around Christmas time and time got away from me, and then it was January, and everyone is trying to do better. 🏃‍♀️🏋️‍♀️However, when cold air hits a large swath of the country (and I mean SUB zero temps in areas) good grief, do what you can to stay warm and happy! Count the calories the following week.

Charleston, SC – where it was 69℉ and sunny yesterday, will be seeing cold temps (for us), but other areas, like Michigan… that will be frozen tundra, too chilly to even crack the door cold. So I wanted you to be prepared with something that is sweet and comforting, easy and delicious with a cup of hot coffee or tea! I found this recipe in an email, thankfully because I no longer have the original – so I have no idea where it came from. I do know a friend made it many years ago, and that’s how I heard about it.

Note: If you’re like me and like things a little “less sweet”, you can use less of the crumbly mix topping and use less of the glaze overtop. This is good (and reminiscent of the Long John Coffee Cake by Awry’s in Michigan – it’s not a dup, but I think of it every time)!

COFFEE CAKE AND GLAZE

CRUMBLY FILLING & TOPPING

3/4 – 1 cup Brown Sugar
2 Tablespoons All Purpose Flour
2 teaspoons Cinnamon
2 Tablespoons butter, softened
1/2 cup nuts, chopped (I used pecans)

Mix all topping ingredients until crumbly. Set aside.

CAKE

2 Large Eggs, beaten
1 Cake Mix (a brand with no pudding mix)
1 large box Instant Vanilla Pudding mixed with 1 1/2- 1 3/4 cup milk

Beat eggs in separate bowl. Set aside. Beat cake and pudding (with added milk) for 2 minutes. Then add beaten eggs slowly to the cake mixture. Mix well.

Pour half the batter into a greased 9×13″ pan. Sprinkle 2/3 crumbly mix on top. Add remaining cake batter and sprinkle remaining crumbly mix on top.

Bake at 350F for 35 minutes. Let Cool.