Maple Pecan Coffeecake

Cake

  • 2 bags Iveta vanilla muffin mix
  • 2/3 cup flour
  • 3 eggs 
  • 1/3 cup vegetable oil
  • 3/4 cup buttermilk*

 

Topping

  • 1 cup packed brown sugar
  • 3/4 cup pecans, chopped
  • 4 oz butter, melted
  • 2 teaspoons cinnamon
  • 1 cup reserved muffin mix

 

Glaze

  • 1/2 cup brown sugar
  • 1/4 cup heavy cream
  • 2 tablespoons maple sugar**

 

Preheat oven to 325 and grease a 9”x13” pan

  1. Take one cup of the muffin mix and set aside for later
  2. Combine remaining muffin mix, flour, eggs, oil and buttermilk into a bowl and beat for about 1 minute until smooth and spread evenly into pan
  3. Combine ingredients for topping into a separate bowl, and stir together until crumbly. Sprinkle evenly over batter.
  4. Bake for 25-30 mins until a toothpick inserted into the center comes out clean. 
  5. Whisk together glaze ingredients and microwave for 30 seconds or until sugars melt into cream. Whisk again and drizzle over cake when it comes out of the oven.

 

*Homemade buttermilk - 2 teaspoons of vinegar or lemon juice in measuring cup and then fill to make 3/4 cup

**Maple sugar can be replaced by maple syrup, the glaze just may not harden as well.