I have memories of eating this coffee cake as a young girl while on vacation visiting my grandparents in the small farm town where my mom grew up. Even though my mom was no longer Catholic, ‘when in your childhood home, follow the childhood ways’ so we would attend mass on Sunday morning and then cross the street to have brunch at my great aunts’ house where they had all the good stuff, including this.

Ingredients:

For the cake:

• 1 pkg. yellow cake mix
• 1 pkg. vanilla instant pudding
• 1/2 cup canola oil or coconut oil, melted and cooled
• 1 cup sour cream or plain Greek yogurt
• 4 eggs

For the streusel:

• 2 tbsp. cinnamon
• 1 tsp. flour
• 1/4 sugar
• 1/2 cup pecans, chopped

Powdered Sugar Glaze:

• 1 cup powdered sugar
• 2 tbsp milk, half & half, or cream
• 1/2 tsp. vanilla extract

Preparation:

Grease a bundt pan and set aside. Preheat oven to 350 degrees. In a stand up mixer, or using a hand held mixer, beat all cake ingredients on high for 10 minutes. Pour half of the batter into the prepared pan and sprinkle half of the streusel evenly over the batter. Add remaining batter and sprinkle remaining topping over the batter. Cut through with a butter knife for a more even distribution. Bake for 50 – 55 minutes. Allow to cool in the pan for 10 minutes before removing to cool completely on a cooling rack. Once cooled, whisk together the ingredients of the glaze for desired thickness and drizzle over top of bundt cake. Allow glaze to dry before cutting and serving. Enjoy!