Walnut-Rippled Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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An ideal treat any time of the day, this moist yellow cake offers a delightful surprise of cinnamon, nuts and brown sugar in every slice. Nanetta Larson relies on a boxed mix to help her bake it in her Canton, South Dakota kitchen. Ingredients:
1 package yellow cake mix (regular size) |
1 cup (8 ounces) sour cream |
4 eggs |
1/3 cup canola oil |
1/4 cup water |
2 tablespoons sugar |
1 cup chopped walnuts |
2 tablespoons brown sugar |
2 teaspoons ground cinnamon |
Directions:
1. Set aside 2 tablespoons cake mix. In a large bowl, combine the sour cream, eggs, oil, water, sugar and remaining cake mix; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2. Pour half into a greased and floured fluted 10-in. tube pan. Combine the walnuts, brown sugar, cinnamon and reserved cake mix; sprinkle over batter. Top with the remaining batter.
3. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 12 servings.
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