Double Toffee Coffee Cake

Serves: 9
Total Calories: 520


1/2 cup brown sugar, packed
1 cup pecans, finely chopped
1 tablespoon cinnamon
2 cups all-purpose flour
1 (3.4-ounce) package instant vanilla pudding mix
1 (3.4-ounce) package instant butterscotch pudding mix
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup water
3/4 cup oil
1 teaspoon vanilla extract
4 eggs


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"x9" baking pan; sprinkle with half the brown sugar mixture. Pour remaining batter on top; sprinkle with remaining brown sugar mixture. Bake at 350 degrees for 40 to 45 minutes.

Tip: It's easy to check eggs for freshness before adding them to a recipe. Place eggs in a bowl filled with water…if they float, it's time to replace them.

Nutritional Facts:

Serves: 9
Total Calories: 520
Calories from Fat: 262

This Double Toffee Coffee Cake recipe is from the Comfort Foods Cookbook. Download this Cookbook today.

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