Graham-Streusel Coffee Cake
|Graham cracker crumbs||1 1⁄2 Cup (24 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Chopped pecans||3⁄4 Cup (12 tbs)|
|Butter/Margarine||2⁄3 Cup (10.67 tbs), melted|
|Ground cinnamon||2 Teaspoon|
|White cake mix||18 1⁄4 Ounce (1 Box With Pudding)|
|Eggs||3 , beaten|
|Water||1 Cup (16 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
In a bowl, combine streusel ingredients; set aside.
In a mixing bowl, combine cake mix, eggs, water and oil.
Beat on low speed until mixed; beat on medium speed for 2 minutes.
Pour half into a greased 13-in.x 9-in.x 2-in.baking pan.
Sprinkle with half of the streusel.
Carefully spread remaining batter over streusel.
Top with remaining streusel.
Bake at 350° for 35-40 minutes or until cake tests done.