Mom's Coffee Cake

This is a moist streusel coffee cake, but with a twist. The sreusel is baked inbetween two layers of cake, then a simple, thin icing is poured over top. You can do this in a bundt pan or a 9X13 (I don't have a bundt pan). I made this with just a couple of changes for the altitude and it turned out great. As usually, the high-altitude adjustments are in orange. (A personal note on cakes and high altitude, I have only had success with Betty Crocker cake mixes.) Oh, and thanks to my mom for this recipe.

What you need
Streusel filling:
2 Tbs golden butter cake mix
2 Tbs brown sugar
2 tsp. cinnamon
1 cup finely chopped pecans

Cake:
the rest of the cake mix + 1/4 cup flour
4 eggs
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water + 1-2 Tbs water
1/4 cup sugar

Mix the streusel ingredients in a medium bowl, set aside. Mix the cake ingredients in a large mixing bowl on medium speed for 2 minutes.

Grease and flour you pan (if you're going to keep it in the 9X13 pan, only grease). Pour 2/3 batter into the pan (if you're using 9X13 pan, pour 1/2 batter into pan), spread it out, it will be thick. Sprinkle streusel filling ontop, leave about 1/2 inch around the edge to prevent it sticking to the sides. Spoon the remaining batter into the pan and spread it around gently.



Bake at 375 degrees for 30-35 minutes for a 9X13 pan (if you're using the bundt, consult the back of the cake mix box for times and temps.) or until a toothpick comes out clean. Allow cake to cool completely in pan before removing it.



Glaze:
1 cup powdered sugar
1-2 Tbs milk

After cake is completely cooled and removed from pan (if that's what you're doing), stir sugar and milk together with a whisk, getting all lumps out. Pour over cake. (I, unfortunately, do not have a picture with the glaze. I completely forgot, like usual, the final shot!)

Serve with coffee, tea or a big glass of cold milk!

Thank you, Mom!