Sour Cream Brunch Coffee Cake Recipe

Name: Sour Cream Brunch Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. sugar; 1 c. walnuts or pecans, chopped fine; 2 tsp. cinnamon; 3/4 c. water; 4 eggs; 1 tsp. vanilla; 1 small pkg. instant vanilla pudding; 1 c. sour cream; 1/4 c. oil; 1 lb. box yellow cake mix

Servings: persons

1
Mix the first 3 ingredients.
2
Heavily grease Bundt pan and using part of the mixture, coat all sides of pan.
3
Use remaining for layering with batter.
4
(I use a 9 x 13-inch cake pan.)
5
Combine the rest of the ingredients and beat until creamy.
6
Alternate layers of batter with sugar mixture.
7
Bake at 350u00b0 for 1 hour (I bake for 40 to 45 minutes).
8
Cool well before removing from pan.

1011

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 c. sugar, 1 c. walnuts or pecans, chopped fine, 2 tsp. cinnamon, 3/4 c. water, and more.

Yes, Sour Cream Brunch Coffee Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream Brunch Coffee Cake

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