Maple Nut Coffee Cake
"My mother always told me imitation was a fine form of flattery. And now I’ve figured out an even finer form – when someone bakes your recipes and then feels comfortable enough with them to change up the ingredients to suit their own tastes. That’s what Betty Minton of Princeton, WV, did after she baked one of my favorite coffee cakes – Kathy’s Cinnamon Breakfast Cake. Betty was thinking maple, and there is maple flavoring in both the cake and the glaze, turning this decidedly wonderful cake into something extraordinary. It’s that cake to take to brunch, to the office, the potluck, the bake sale. It’s good after dinner or before lunch, with a cup of coffee or a cold glass of milk. Thanks, Betty, for your creativity – I’m flattered...."
INGREDIENTS
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1/3 cup packed light brown sugar
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2 teaspoons ground cinnamon
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½ cup finely chopped pecans or walnuts
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Vegetable oil spray for misting the pan
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Flour for dusting the pan
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1 package (18.25 ounces) plain yellow cake mix
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1 package (3.4 ounces) vanilla instant pudding mix
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¾ cup vegetable oil
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¾ cup water
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4 large eggs
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1 teaspoon maple flavoring
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For the glaze:
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1 cup confectioners’ sugar
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2 tablespoons milk
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½ teaspoon maple flavoring
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Garnish:
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¼ cup chopped pecans or walnuts, if desired
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