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.
May 13, 2010 at 7:57 pm |
[…] SOUR CREAM COFFEE CAKE « Sacchef's Blog […]
May 8, 2011 at 8:53 pm |
[…] SOUR CREAM COFFEE CAKE (12 servings) = $20 […]