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4. Place the chopped walnuts, if using, in a small baking pan and toast them in the oven until deep brown and fragrant, 3 to 5 minutes. Transfer the toasted walnuts to a small plate to cool.

5. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely, 25 to 30 minutes longer.

6. Meanwhile, make the Penuche Icing.

7. Slide the cake onto a cake plate. Spoon the icing over the cooled cake. If desired, press the chopped toasted walnuts into the glaze while it is still warm. Let the icing set for 1 hour, then slice and serve the cake.

Keep It Fresh! Store this cake, in a cake saver or loosely covered with plastic wrap, at room temperature for up to one week. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight on the counter before serving.

KATHY’S CINNAMON BREAKFAST CAKE

YOU KNOW A CAKE IS A CLASSIC when your cookbook automatically falls open to its page or that page is sticky and smeared with cake ingredients or you hear people coast to coast rave about it. The coffee cake recipe here, given to me years ago by a friend and former neighbor Kathy Sellers, is deliciously guilty of all three and is thus a classic. I would like to say I have changed Kathy’s recipe for the better through these years, but honestly it stands on its own.

serves:

12 to 16

prep:

15 minutes

bake:

55 to 60 minutes

cool:

35 to 45 minutes

For the filling and cake

Vegetable oil spray, for misting the pan

Flour, for dusting the pan

½ cup finely chopped pecans or walnuts

1/3 cup packed light brown sugar

2 teaspoons ground cinnamon

1 package (18.5 ounces) plain butter recipe golden cake mix, or 1 package (18.25 ounces) plain yellow or vanilla cake mix

1 package (3.4 ounces) vanilla instant pudding mix

¾ cup vegetable oil (see Note)

¾ cup water 4 large eggs 1 teaspoon pure vanilla extract

For the glaze

1 cup confectioners’ sugar, sifted

2 tablespoons milk

½ teaspoon pure vanilla extract

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour. Sprinkle the pecans or walnuts in the bottom of the pan and set the pan aside.

2. Make the filling: Place the brown sugar and cinnamon in a small bowl and stir until combined. Set the filling aside.

3. Make the cake: Place the cake mix, pudding mix, oil, water, eggs, and 1 teaspoon of vanilla in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter for 1½ minutes longer, scraping down the side of the bowl again if needed. The batter should look smooth and thick. Pour one third of the batter into the prepared Bundt pan. Scatter half of the filling evenly over the batter. Pour another third of the batter evenly over the filling. Scatter the remaining filling over the batter. Pour the remaining batter evenly over the top, smoothing it out with the rubber spatula. Place the pan in the oven.

4. Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 55 to 60 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10 to 15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely, 25 to 30 minutes longer.

5. Meanwhile, make the glaze: Place the confectioners’ sugar, milk, and ½ teaspoon of vanilla in a small bowl and stir until smooth. Slide the cake onto a serving plate and spoon the glaze over the top so that it drizzles down the sides, then slice and serve.

Recipe Reminders

MADE FOR

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PREP NOTES

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