Sour Cream Coffee Cake

My mom has been making this for years. She got the recipe from her friend Janet Beneke. It is a tradition to have this with our brunch on Christmas morning and it is a great recipe to make when you have out of town guests. You just make it before they come and it lasts all weekend! It's SO GOOD and SO EASY!Cake Ingredients:
1 pkg. Yellow cake mix
3 oz. pkg. Instant Vanilla pudding
4 eggs
3/4 c. Water
1 c. Sour Cream
1 tsp. Vanilla
1/4 c. Cooking oil

Filling Ingredients:

3/4 c. Sugar
2 tblsp. Cinnamon
1 c. Chopped pecans


- In a large bowl combine all cake ingredients and mix well with a mixer.
- In a small bowl combine all filling ingredients and mix well.
- In a greased and floured bunt pan layer cake mix and filling mix starting with the filling mix on the bottom.
- With your CLEAN finger or the handle of a wooden spoon gently swirl the mixture around the bunt pan. Be careful not to stir it too much.
- Bake at 350 degrees for 40-50 minutes.

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