Cindy’s Coffee Cake

Jewish-Coffee-Cake

A few years back (1998), one of our employees baked and brought this coffee cake recipe to all of us at the store.  We have had numerous calls over the years from people who misplaced this recipe and wanted to see if they could still get it from us.

  • 1 yellow cake mix
  • 1 cup sour cream
  • 3 eggs
  • 1 cup pecans
  • ¼ cup water
  • ¾ cup brown sugar
  • 1 teaspoon cinnamon
  • ¾ cup melted margarine
  • 1 ¼ cups graham cracker crumbs

Grease and flour a 10-inch round cake pan.  In a large bowl, combine cracker crumbs, nuts, brown sugar, cinnamon and margarine.  Set aside.  In another bowl, pour cake mix, sour cream, water and eggs .  Mix at low speed until moist, then beat at high speed for two minutes.  Pour half the batter into pan.  Sprinkle half crumb mix on top, then repeat with batter and crumb mix.  Bake at 350 degrees for 30 – 40 minutes until done.  Cool upright for 10 – 15 minutes.  Invert on plate.  Cool.  Glaze with powdered sugar and milk.

Phone: 620-241-7180
219 N. Main, McPherson, KS 67460.

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