You will notice in the ingredients I have 3-4 eggs. If you are making a full batch, 9X13 pan, use three eggs. If making a half batch, 8X8 pan, use two eggs. I have even made a ¼ batch when I just want four pieces of coffee cake. Use a bread loaf pan and use 1 egg. Everything else will divide out evenly. I weight the cake and instant pudding dry ingredients if I am cutting the recipe down. This is the only coffee cake I've ever made that tastes as good the second day or freezes well and can be served when thawed. Of course you lose the smell that a hot coffee cake right out of the oven provides. I usually drizzle icing on top made from powered sugar and milk.
Use one package of graham crackers, (9 full ones)
1 cup brown sugar
1 stick and 3 T melted butter
1½ cups pecans
2 teaspoons cinnamon
1 box (18¼ oz) French vanilla cake mix
1 box (3.12oz) of instant French vanilla pudding
¼ cup oil
1 cup water
Put your graham crackers in a Ziploc bag, close it, and roll with a rolling pin until crushed, or use a food processor.
Melt butter in a medium bowl.
Add graham crackers, cinnamon and brown sugar, mix.
Add pecans and finish mixing. Set aside.
Beat together all ingredients listed under cake.
Pour half of the batter into a greased 13X9X2 baking pan.
Sprinkle with half of the streusel mixture.
Carefully spread the remaining batter on top of the streusel and then top with remaining streusel.
If using an aluminum pan, bake for 45 minutes at 350 degrees. If using a dark pan bake for 30-35 minutes at 350 degrees. I've tried this several different ways and it actually bakes better with less brown edges in the aluminum pan for a longer time.