What nuts can be substituted for pecans in this Southern Cinnamon Pecan Coffee Cake?

While there may be the word "pecans" in the cake's name, you may certainly swap in another variety of nut if you so choose. Walnuts would be my pick, I think, but use what you like. Or, simply omit the nuts altogether.

How long will this coffee cake keep?

This cake is wonderful for many reasons, not the least of which is how long it will keep for you. It never lasts more than a few days in my house, because I can't keep myself away from it. But, when wrapped in an airtight container, this cake will keep at room temperature for at least four days, maybe a little longer. Just try to avoid keeping it in the fridge, as cold air is the enemy of moist cake. Just saying.

Can you freeze coffee cake?

Yes! You can absolutely freeze this coffee cake if you would like. To do so, allow it to come down to room temperature, wrap it in foil completely, and then place inside a freezer safe bag or storage container of some sort. This will keep for a couple of months for you. Just allow it to come back up to room temperature on the countertop before slicing and enjoying.

What is the best pan to use for this coffee cake?

This cake is best made in a Bundt pan, but a simple tube pan would work as well in a pinch. My best advice is to make sure you have a light colored Bundt pan, as that will help prevent burning or overcooking on your cake’s exterior. This small tip can make a world of difference.

The Ultimate Southern Cinnamon Pecan Coffee Cake (cake mix version)

Southern Cinnamon Pecan Coffee Cake (cake mix version)

Print Recipe

My favorite coffee cake ever, this recipe leans on both a boxed cake mix and some instant pudding to create a truly delicious confection that I’ve made more times than I can count. Note – the salted butter is a must here! It won’t taste salty, it will just be deeply flavorful and balanced … enjoy this!

Author: Lauren McDuffie
Yield: Makes one Bundt cake 1x

Ingredients

Units Scale

1 box French Vanilla cake mix
1 box Instant vanilla pudding mix (3.5 to 5 ounces is fine)
4 eggs
1 cup water
1/2 cup vegetable or canola oil
1 cup brown sugar (light or dark is fine)
2 teaspoons cinnamon
1 cup all-purpose flour
2/3 cup chopped pecans (or to taste, or you can leave them out)
8 tablespoons melted SALTED butter (one stick), plus more for the pan

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Instructions

Preheat your oven to 350 degrees F. Adjust the rack to the middle position.
Make the batter by whisking or beating together the cake mix, pudding mix, eggs, water, and oil in a large mixing bowl.
Make the streusel by stirring together the brown sugar, cinnamon, flour, pecans (if using) and the melted salty butter. Mix this together until crumbly – it should resemble wet sand.
Butter or spray a (preferably light-colored) Bundt pan. Sprinkle half of the cinnamon mixture around the bottom of the pan and top with half of the batter. Follow with the remaining streusel, and then the rest of the batter. Smooth the batter out in bake the cake for 45 to 55 minutes, or until a tester comes out clean.
Cool the cake for 15 minutes in the pan, and then turn it out onto a rack to finish cooling (I like to run a knife around all of the edges before turning it out, to ensure it slips out smoothly). This cake will keep, covered, at room temperature for up to four or five days.

Find it online: https://mykitchenlittle.com/2024/01/12/southern-cinnamon-pecan-coffee-cake/