SOUR CREAM (CAKE MIX) COFFEE CAKE
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
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.
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