Graham Streusel Coffee Cake

I am a fan of coffee cakes.  To me they are just an acceptable way to eat cake to eat for breakfast, so what's not to love?  This is even more true for this recipe, because it uses a spice cake mix as the base.  Just ignore the fact that you're adding even more butter and sugar to it and calling it breakfast.  Your tummy with thank you.  (But in spirit of full disclosure, your thighs probably won't.)

I think it's pretty obvious from the ingredient list that this is a sweet coffee cake, so if you can't handle sugar in the morning, you can feel free to eat it for snack or dessert instead.  

I on the other hand do not function properly without massive amounts of sugar, so I have no problem having a slice for breakfast, brunch, lunch, and afternoon snack.  And maybe a teeeensy slice for midnight snack.  

This is because I am actually an alien and my blood has been replaced by extraterrestrials with pure glucose.  

Which, of course, I need to keep regenerating by constantly consuming sugar.

duh.

Graham Streusel Coffee Cake

-1 1/2 cups graham cracker crumbs
-3/4 cup packed brown sugar
-3/4 cup chopped pecans
-1 1/2 tsp ground cinnamon
-2/3 cup butter, melted

-1 package spice cake mix, and ingredients listed on back

-3/4 cup powdered sugar
-1 Tbsp softened butter
-3/4 tsp vanilla
-2 tsp water

Combine the first 5 ingredients in a bowl and set aside.  Prepare cake mix according to package directions.  Pour half of the batter into a 9x13 pan lined with foil and sprayed with pam.  Sprinkle batter with half of the graham cracker mixture.  Carefully spoon the remaining cake batter on top, and sprinkle the rest of the graham cracker mixture on top.  Bake at 350 degrees for 40-45 minutes.  Cool on a wire rack until room temperature.  Blend the last 4 ingredients to make a glaze, then drizzle over the cake.

To serve, pull foil out of pan and peel down sides, then cut into squares.