Ingredients
4 cups all-purpose flour2 cups packed brown sugar2/3 cup quick-cooking oats1/3 cup buttermilk blend powder2 teaspoons baking powder2 teaspoons ground cinnamon1 teaspoon salt1/2 teaspoon ground nutmeg1 cup shorteningTOPPING MIX:1/2 cup graham cracker crumbs (about 8 squares)1/2 cup chopped pecans1/4 cup packed brown sugar1/2 teaspoon ground cinnamonADDITIONAL INGREDIENTS:2 eggs1 cup water
Preparation
In a large bowl, combine the first eight ingredients. Cut in shortening until mixture is crumbly. In a small bowl, combine the topping mix ingredients. Store both mixes in separate airtight containers in a cool, dry place for up to 6 months. Yield: 2 batches (9 cups cake mix, 1-1/3 cups topping).
To prepare coffee cake: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a large bowl, combine the eggs, water and 4-1/2 cups cake mix just until blended.
Transfer to a greased 9-in. square baking pan. Sprinkle with 2/3 cup topping mix. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Serve warm.
