SOUR CREAM COFFEE CAKE

click below for recipe

INGREDIENTS:

1/4 c. brown sugar
1 c. chopped pecans, divided
3/4 c. salad oil
1 tsp. vanilla
1 c. commercial sour cream
2 tsp. cinnamon
1 pkg. yellow cake mix
1/2 c. sugar
4 eggs

DIRECTIONS:

Grease and flour 10-inch tube pan or bundt pan. Combine brown sugar, cinnamon and 1/2 cup pecans; set aside.

Combine cake mix, salad oil, sugar, vanilla, eggs and sour cream; beat 2 minutes at medium speed. Stir in 1/2 cup pecans. Pour half of batter into prepared pan. Sprinkle brown sugar mixture over batter. Pour remaining batter into pan. Bake at 325 degrees for 50 to 60 minutes. Allow cake to cool in pan 30 minutes before turning out.

2 Responses to “SOUR CREAM COFFEE CAKE”

  1. Charlisa’s Extra-Good Sesame Drop Biscuit-Muf Says:

    […] SOUR CREAM COFFEE CAKE « Sacchef's Blog […]

  2. SacChef Catering does Brunch too! « Sacchef's Blog Says:

    […] SOUR CREAM COFFEE CAKE (12 servings) = $20 […]

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