Confession: I positively eff to eat dish for breakfast, and especially drinkable block. Rearwards in college, I became hooked on a positive dish that was only acquirable for breakfast on the weekends, a instruction that included two prosperous yellow bar layers with a spicy pecan-streusel weapon nestled surface. It was unmingled heaven! E'er since those (long-ago) days, coffee cakes are one of my contender sweetness treats to egest and like, and today, I am sharing one of my all moment coffee cover recipes: Laurel Rove Bundt Cover. This direction takes all of the pleasing elements of a laurel range and combines them in bar form-including a tangy favourable. And because it is prefab easily with the aid of a bar mix, the schoolwork for this block is a pass. Read on to snatch the direction!
For the cake
- 1 package yellow cake mix (I prefer Betty Crocker)
- 2 tablespoons light brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/4 cups finely chopped pecans, divided
- 1 cup full fat sour cream
- 1/3 cup vegetable oil
- 1/4 cup water
- 3 tablespoons honey
- 4 large eggs
- 1 teaspoon vanilla extract
For the glaze
- 4 ounces softened cream cheese
- 2 cups sifted powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
- Preheat oven to 350. Grease and flour a 12 cup Bundt pan; set aside.
- For the streusel filling, combine 2 tablespoons of the cake mix, the brown sugar, cinnamon, nutmeg and 1 cup pecans in a small bowl, stirring until incorporated. (Reserve the remaining pecans for sprinkling on top of the cake later on.) Set filling aside.
- For the batter, combine the remaining cake mix, sour cream, oil, water, honey, eggs and vanilla in the bowl of a stand mixer. Mix on low to incorporate before adjusting mixer speed to medium-high and beating for an additional 2 minutes or so, until batter is completely smooth.
- Pour a layer of 1/2 of the batter into the bottom of the prepared pan, using a spatula to spread it evenly in the pan. Sprinkle the filling evenly on top of the batter layer. Pour the remaining batter on top of the filling, spreading evenly with a spatula so that the entire streusel layer is covered. Place pan in the oven and bake for 45-50 minutes, or until cake tester comes out clean. Place pan on wire rack to cool for 10 minutes before turning out onto rack to cool completely, about 30 minutes more.
- While cake cools, prepare the glaze. Combine the cream cheese, powdered sugar, vanilla and 1 tablespoon of the milk in a large mixing bowl. Use a hand mixer to beat until combined, adding the additional tablespoon of milk, if necessary, to achieve a drizzling consistency. Drizzle glaze over cooled cake. Sprinkle with reserved 1/4 cups of pecans.