Pamela’s Buttery Coffee Cake

Pamela's Buttery Coffee Cake

1 bag of Pamela's Classic Vanilla Cake Mix
12 Tablespoons unsalted butter, at room temperature
1/2 cup brown sugar
1 cup chopped pecans
1 teaspoon cinnamon
1/2 teaspoon baking soda
3/4 cup buttermilk, sour cream, or plain yogurt
2 eggs

Preheat oven to 325°. Combine butter with Pamela's Classic Vanilla Cake Mix just until it resembles coarse crumbs.

Remove 3/4 cup of crumbs to another bowl to make the streusel topping. Add pecans, brown sugar, and cinnamon, and combine lightly. Set aside.

Add baking soda to the remaining crumbs and mix to combine. Add buttermilk, sour cream, or yogurt, and eggs. Mix on medium/slow for 30 seconds to make a thick batter, scraping down sides of bowl at least once. Pour batter into lightly buttered or oiled 9-inch round spring form pan. Use spatula to spread batter evenly in pan. Sprinkle streusel topping evenly over batter.

Bake for 60 to 65 minutes until center of cake is firm. Let rest in pan on cooling rack for 10 minutes before running knife or metal spatula around cake sides and releasing spring form to remove. Allow to cool at least 1 hour before serving.