Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Sour Cream Coffee Cake




Source of Recipe


Made with a cake mix so it is fast!


List of Ingredients




CAKE

1 pkg white cake mix (18.25 oz)
1 pkg vanilla instant pudding mix (4 serving size)
4 eggs
1 cup sour cream
1/2 cup vegetable oil

TOPPING

1/3 cup granulated sugar
1 1/2 tsp ground cinnamon
3/4 chopped nuts



Recipe



1. Cake: In a large mixer bowl, combine cake mix,
pudding mix, eggs, sour cream and oil. Beat on medium speed
for 4 minutes.

2. Topping: Combine sugar and cinnamon until blended.
Stir in nuts.

3. Assembly: Spread half of batter in prepared pan.
Sprinkle HALF of topping mixture evenly over batter. Repeat with remaining batter and topping. Bake 50-55 mins. or until a tester comes out clean. Cool cake 25 mins in pan on a wire rack, then remove coffee cake from pan. Serve warm or cool.

Notes: I didn’t have white cake mix so I used a butter cake mix.