Sock-It-To-Me Coffee Cake
Submitted by MADDISON
Sour cream coffee cake baked in a bundt pan with a cinnamon-pecan streusel bottom and brown sugar-cinnamon topping layered through the center. Brunch perfection from a cake mix.
YIELD
1 cakePREP
15 minCOOK
1 hrsREADY
1 hrsThis is the coffee cake that makes Sunday brunch feel special without making you sweat in the kitchen.
A yellow cake mix gets doctored up with sour cream, oil, eggs, and a full cup of chopped pecans for a crumb that’s rich, moist, and sturdy enough to hold up to two layers of cinnamon goodness.
A cinnamon-powdered sugar-nut streusel lines the bottom of the bundt pan, and a brown sugar-cinnamon topping gets sandwiched between the batter layers.
When you flip it out, the streusel is on top and that cinnamon swirl runs right through the heart of every slice.
Kitchen Tips
- Butter the bundt pan generously so the streusel releases cleanly when you flip it. A stuck streusel top is a tragedy.
- Layer carefully: streusel on the bottom of the pan, half the batter, topping mix, then the rest of the batter.
- Let it cool in the pan for 10 to 15 minutes before flipping. Too soon and it crumbles; too long and it sticks.
Ingredients
Directions
Mix cake mix, sugar and oil well.
Add eggs, beat well. Add sour cream and nuts.
Grease bundt pan with butter. Mix and sprinkle streuel mix in bottom of pan, pour ½ cake mix into pan.
Top with topping mix. Pour rest of batter in.
Bake at 350℉ (180℃) F for 55 to 60 minutes.
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