Recipe: Bundt Pan Cinnamon Pecan Coffeecake

Bundt Pan Cinnamon Pecan Coffeecake

Serves 12 to 16.

Adapted slightly from a recipe from the Georgia Pecan Commission.

¾ c. (about 3 oz.) chopped pecans

1 lemon

1 (18¼-oz.) plain yellow cake mix (not with pudding included)

1 (3.4-oz.) pkg. instant vanilla pudding mix

¾ c. water

4 eggs

1 tsp. vanilla

1/3 c. granulated sugar

2 tsp. cinnamon

Preheat the oven to 350 degrees. Grease a 12-cup Bundt or tube pan well, getting into all the crannies of the Bundt pan, dust with fine, dry bread crumbs and shake out excess. Sprinkle pecans into bottom of pan. Set aside.

Grate enough of the zest of the lemon to measure 1 teaspoon. In the large bowl of an electric mixer, combine the cake mix, pudding mix, oil, water, eggs, vanilla and the lemon zest. Mix on low speed for 1 minute, stop and scrape down the bowl sides and bottom and the beaters. On medium speed of the mixer, beat 2 minutes more, scraping down once more.

Combine the granulated sugar and the cinnamon in a small bowl. Pour about a third of the batter into the prepared pan, and top with about half of the cinnamon sugar, scattered evenly. Gently spoon on half of the remaining batter (trying not to sink the cinnamon sugar) and top with the remaining cinnamon sugar. Gently spoon the remaining batter over that. Smooth top if needed.

Bake until the top is golden brown and springs back when lightly touched with a finger, 55 to 60 minutes. Let cool in pan 20 minutes. Loosen both center and outside edges of cake from the pan, cover with a wire rack and invert. Allow to cool completely.

Meanwhile, prepare the glaze: Roll the uncut lemon back and forth, pressing, to free the juice. Juice the lemon and measure 2 tablespoons (or add bottled lemon juice or water to total 2 tablespoons) and put in a small bowl. Sift the powdered sugar, add it to the lemon juice and stir until the mixture is smooth. Put the cooled cake on a serving plate and slide strips of waxed paper under the outside of it. Spoon the glaze onto the cake so that it dribbles down the sides. Allow the glaze to set briefly, then pull away the waxed paper strips. Slice and serve.

Calories350

Carbohydrates45 g

Protein3 g

Fat18 g

including sat. fat3 g

Sodium330 mg

Calcium50 mg

Dietary fiber1 g