Sour cream coffee cake

Sour cream coffee cake

Ingredients/Components

• cinnamon - 1 Tbsp
• vanilla - 1 tsp
• granulated sugar - 3/4 c
• sour cream - 8 oz
• water - 3/4 c
• finely chopped pecans
• cooking oil - 1/2 c
• butter flavoring - 1 tsp
• eggs, unbeaten - 4 item
• box yellow cake mix - 1 item
• large box instant vanilla pudding mix - 1 item

How to make sour cream coffee cake:

Topping:2/3 c. finely chopped pecans1 Tbsp. cinnamon3/4 c. granulated sugar Baking Temperature: 350°. Baking Time: 40 minutes in flat pan or 50 minutes in Bundt pan.

Place all ingredients for cake in mixing bowl and mix well. Beat 3 or 4 minutes. Grease 9 x 13-inch pan or Bundt pan. Pour 1/3 of batter into pan. Sprinkle half of mixed topping over batter. Pour remaining batter evenly on top and sprinkle with rest of topping. Lightly punch it down with a spoon. This will prevent a crust from forming on top of cake. Bake. Yield: 9 x 13-inch pan or Bundt pan.

Note: This cake is better 2nd or 3rd day.

Remarks: If you serve this cake to your friends be prepared for lots of compliments and requests for the recipe.

Recipe categories: Breads, Breakfast, Coffee cakes.