1/2 cup brown sugar, packed
1 cup pecans, finely chopped
1 TBSP cinnamon
2 cups all-purpose flour (I substituted cake flour according to directions on the box and I also used King Arthur’s white wheat flour in the cakes I made.)
3.4 oz package instant vanilla pudding mix
3.4 oz package instant butterscotch pudding mix
1 cup sugar
2 tsp. baking powder
1 tsp. salt
1 cup water
3/4 cup oil (I use canola oil but also substituted apple sauce in one of the coffee cakes I made.)
1 tsp. vanilla extract
4 eggs (you can use egg replacement or egg whites)
Combine brown sugar, pecans and cinnamon in a small bowl; set aside
Combine remaining ingredients in a large bowl; beat for 2 minutes with an electric mixer on medium speed.
Pour a little less than half the batter into a greased 13″ x 9″ baking pan; sprinkle with half the brown sugar mixture. Pour remaining batter on top; sprinkle with remaining brown sugar mixture.
Watching The Pioneer Woman shows from the Food Network on our DVR while I cook makes me feel like I have company to visit with in the kitchen.
mountain mama says
oh, hello! that is perfect for fall! yum!!!
yep defiantly something that could be on our menu!
Big big hugs from Indiana and i hope you are doing well!
Nancy @ A Rural Journal says
I haven’t made a coffee cake in ages. I think I will need to make this soon. Looks yummy! 🙂
Nice recipe! Funny about you watching TV while you cook. I do the same thing as it is the only time I have to glance at the television!
Tabby Giant says
For a coffee lover,this cake is added on my recipe list. Will try it out this weekend and have it while enjoying our time on the garden. Thanks a lot for the recipe.
Piano Childs says
Hi! I’m a coffee lover too and I would surely love this double toffee coffee cake. I can’t wait trying it myself. Thanks for sharing it!
Doll Cottage says
Marvelous cake recipe! Thank you for sharing it with us! I can’t wait to try it out!