This delightful coffee cake combines the warmth of cinnamon with the crunch of pecans for a perfect treat.
Combine the graham cracker crumbs, chopped pecans, light brown sugar, ground cinnamon, and unsalted butter in a bowl until crumbly.
Ensure the butter is softened for easier mixing.
In another bowl, mix the vanilla cake mix, water, large eggs, and vegetable oil until smooth.
Mix on medium speed to incorporate air for a fluffier cake.
Pour half of the batter into a greased and floured 9x13 baking pan.
Spread the batter evenly to ensure uniform baking.
Sprinkle half of the crumb topping over the batter.
Distribute the topping evenly for consistent flavor.
Pour the remaining batter over the crumb layer and spread evenly.
Use a spatula to gently spread the batter without disturbing the crumb layer.
Sprinkle the remaining crumb topping over the top.
Press the topping lightly to adhere to the batter.
Bake in a preheated oven at 350°F for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Check the cake at 45 minutes to avoid overbaking.
Allow the cake to cool completely in the pan.
Cooling helps the cake set and makes it easier to glaze.
Mix powdered sugar and water to create a glaze.
Adjust the water for desired glaze consistency.
Drizzle the glaze over the cooled cake and let it set before serving.
Use a spoon or piping bag for a neat drizzle.
Slice and serve the cake as a delightful treat.
Pair with coffee or tea for a perfect experience.
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