This Pecan Coffee Cake has a delicious orange flavor, a crumbly topping, and just the right amount of chocolate, topped with ...

1/2 cup bran cereal, coarsely crushed. 1/4 cup sugar. 1 package active dry yeast. 1/2 cup warm water. 1 egg. 1-1/2 cups flour. 1 tablespoon vegetable oil ...

Nutrition information per serving (cake only): 382 calories, 49% calories from fat, 21 g fat, 2 g saturated fat, 18 mg cholesterol, 45 g carbohydrates 4 g protein, 267 mg sodium, 2 g fiber ...

Food historians believe that the coffee cake originated in Europe during the 17th century as a snack that would complement the bitter hot beverage.But there aren’t any real requirements for a ...

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The star of this dessert is its topping, a luscious mix of melted butter, brown sugar, corn syrup, and a pinch of salt, blended until smooth and studded with chopped pecans.

For a flavorful holiday breakfast shortcut, use a package mix layered with purchased pumpkin butter or apple butter.

Grease a 9- or 10-inch spring-form cake pan with butter. (You may also use a 9-inch square or 13-by-9-inch pan.) To make the cake: Cream sugar and butter in a large mixing bowl until light and fluffy.

Sticky buns meet pecan pie in this vintage recipe. Try your hand at making coffee cake for a Sunday morning treat! The post We Made a Pecan Pizza Coffee Cake Recipe from 1968 (And It Still Stands ...