I ask myself, do I really have a part-time job? When I get off at 12 it seems to me that I have worked all day. I’ve taught 4 classes and have seen 125 students. It is nonstop for me and time just flies by. My hours are 8-12, but at 12 it is just like I have another job! I am busy to the point that I wonder what happens to my free afternoon. With more time I find myself with less time to just relax! It seems that I don’t have time to enjoy my front porch with a good book or eat lunch on my deck. I haven’t plugged in my sewing machine in 2 years! In the three years that I have had this blog many hours have been spent writing, planning, shopping , cooking, eating, and learning to use a camera. Thank goodness that I do have a busy life. What would happen to me without all this stuff to do???? Now for the recipe for this wonderful Coffee Cake that my sister-in-law gave me years ago that has saved my life for many showers, brunches, and for something sweet at 10:00 o’clock at night!
If you know me well, I don’t fancy using cake mixes very often. This is an exception. The coffee cake is easy, feeds many, and, is exceptionally tasty! I do love it right out of the oven, but it is great 3 days later. Yes, it stays moist that long. This is going to be your new favorite recipe to take to the lake for brunch, or to church, or just to have at home for the kids to snack on after school. And I bet you have all the ingredients in your pantry right now! Enjoy!
Coffee Cake from Ken
Yield 15 servings
- 3/4 cup pecans, chopped
- 1 1/2 teaspoon cinnamon
- 1 cup brown sugar
- 2 cups graham cracker crumbs
- 3/4 cup melted butter
- 1 Duncan Hines Butter yellow cake mix
- 3 eggs
- 1/4 cup oil
- 1 cup milk
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1-2 tablespoons milk
- Preheat oven to 350 degrees. ( if using glass reduce heat to 325 degrees)
- Lightly grease a 9 x 13 inch dish.
- In a medium bowl mix chopped nuts, cinnamon, brown sugar, graham cracker crumbs, and melted butter. Put aside.
- In a large bowl mix cake mix, eggs, oil, and milk for about 2 minutes with electric mixer.
- Pour half the cake batter in the 9x 13 in. dish.
- Top with half the crumb mixture.
- Pour the rest of the cake batter on top.
- End with the rest of the crumb mixture.
- Bake 45-50 minutes.
- Drizzle with a glaze of 1 cup powdered sugar, 1/2 teaspoon vanilla, and 1-2 tablespoons of milk.