Why I Love This Recipe
This cake is easy to make, wonderfully moist, and absolutely delicious. It was inspired by a favorite Sarah Lee coffee cake, but this version has a special story of its own.
During the COVID-19 pandemic, grocery store shelves were often bare, and sugar and flour were hard to find. I figured everyone else must have been baking too! So I looked through my pantry and began experimenting with pancake mix, maple syrup, and a few other ingredients I already had on hand.
The result was phenomenal! This simple coffee cake has become one of my family's favorites—proof that a little creativity can turn everyday ingredients into something truly special. It's comfort food at its very best.
Ingredients
Cake Batter
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3 T melted butter
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5 T maple sugar
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1 T vanilla
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1 egg
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1 cup pancake mix
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½ cup of half and half (Note: add more half and half to make the batter fluid, if needed. But always start with ½ cup.)
Cake Filling
- 1/4 cup brown sugar
- 1 ½ tablespoons of cinnamon
- 1/2 cup chopped pecans
Icing
- 1/2 cup confectioner’s sugar
- 1 teaspoon vanilla extract.
- 1/4 cup milk
Directions
Make the Cake
- Preheat oven to 325°F.
- Using cold butter, grease a 9” round pie dish [or cake pan]
- Blend melted butter with pancake mix to make thick dough.
- Add remaining ingredients and whisk until lumps are gone. Do not beat the batter.
- Pour half the batter into the pie dish.
- Sprinkle the filling over the batter.
- Pour remaining batter over the filling.
- Lay whole pecans evenly over the top and push them lighlty into the batter (so they don't burn)
- Bake for 45-50 minutes or until browned and “toothpick check” is clean.
- Allow to cool thoroughly.
Make the Icing
- In a small bowl combing confectioner's sugar and vanilla extract, adding the milk a little at a time until the mixture is thick and smooth.
- Before serving, drizzle icing over the top of the cake.
- Top with some whole pecans.
Nonni Tips
- Toasting the pecans for a few minutes before adding them to the batter for even more flavor. (I sometimes spread them on a baking sheet and toast them while the over is warming. You need to watch carefully though, as they burn easily.)
- Don't overmix the batter or the cake may become dense.
- This cake stays moist for several days when stored in an airtight container.
- It can also be frozen: wrap tightly in plactic wrap after it has completely cooled. Remove from the freezer at least 15 mintutes before serving.
Little Helpers
Children can help measure the ingredients, stir the batter, fold in the pecans, and drizzle the glaze over the cooled cake. They'll be especially proud to help decorate this delicious treat!
The Garden Connection
Pecans grow on trees that can live for more than 100 years! Most of the pecans we eat are grown in the southern United States, especially Georgia, Texas, New Mexico, Oklahoma, and New Mexico, where the summers are long and warm.
Pecan trees need lots of sunshine and plenty of water to grow healthy nuts. In fact, they use a great deal of water—similar to almond trees. It also takes 6 to 10 years before a young pecan tree produces its first crop. These are some of the reasons why pecans are so expensive. The next time you sprinkle pecans into a recipe, you'll appreciate the time and resources it took to bring them to your table!