Butter Coffee Cake by Betsy Morris

Butter Coffee CakeI use an angel food cake pan, but you can also use a bundt pan. You can also make in 2 loaf pans (bake 45 min) or 24 muffins (bake 25 min)
1 box yellow cake mix1 small pkg instant vanilla pudding3/4 cup water3/4 cup oil1 tsp vanilla extract1 tsp butter extract (in the spice aisle with the vanilla)4 eggs1/4 cup sugar1/4 cup pecans, chopped (optional)1 tsp cinnamon
Mix first 7 ingredients adding eggs, one at a time, last. Beat 6-8 minutes at high speed. In another bowl, mix sugar, pecans, and cinnamon. Grease and flour tube pan. Pour half of the batter in; sprinkle half of the cinnamon mixture on top. Pour in rest of batter and top with remainder of cinnamon. Swirl around cinnamon into batter. Bake 1 hour at 300 degrees.
Glaze: (let cake cool 10-15 minutes so it will come out of the pan, remove it, then do glaze while it's still warm)1 cup powdered sugar1/2 tsp butter extractwaterMix powdered sugar, butter extract, and enough water to make glaze. Pour on cake while warm.