Marbled Coffee Cake with Cinnamon Walnut Filling
Marbled Coffee Cake with Cinnamon Walnut Filling recipe
Yield
16 servingsPrep
15 minCook
55 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| 1 | cup |
sour cream
|
|
| 1 | package |
pudding
|
* |
| ½ | cup |
vegetable oil
|
|
| 4 | large |
eggs
|
|
| Filling | |||
| 1 | teaspoon |
cinnamon
|
|
| 1 | cup |
walnuts
|
|
| 1 | tablespoon |
chocolate milk mix
|
* |
| ½ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| 237 | ml |
sour cream
|
|
| 1 | package |
pudding
|
* |
| 118 | ml |
vegetable oil
|
|
| 4 | large |
eggs
|
|
| Filling | |||
| 5 | ml |
cinnamon
|
|
| 237 | ml |
walnuts
|
|
| 15 | ml |
chocolate milk mix
|
* |
| 118 | ml |
sugar
|
|
Directions
Make filling:
Combine nuts, cinnamon, chocolate mix and sugar, set aside.
Make cake:
Combine cake mix, sour cream, pudding mix, oil and eggs in large mixing bowl. Beat a high speed for 7 minutes.
Pour half the batter into greased bundt or tube pan. Sprinkle half of the nut mixture over batter. Repeat. Marble lightly with knife.
Bake at 350℉ (180℃) F for 50 to 55 minutes.
When done, let stand in pan for 10 minutes, then turn upside down on plate. When cool, wrap in foil and store in refrigerator or freezer. May be served warm or cold.
