Sour Cream Coffee Cake

📜 Collection: Unknown Twenty Five | ✍️ Attribution: Mrs. Oleta | 📂 Category: Desserts A delightful homemade sour cream coffee cake featuring a rich cinnamon, brown sugar, and nut swirl baked right into a moist yellow cake base.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	55 mins	None	10-12 servings

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🔪 Key Equipment

• Mixing bowl
• Bundt pan

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Ingredients

Cake Batter

Measurements	Ingredients	Prep / Notes
1 pkg.	Duncan Hines yellow cake mix	Dry
1/2 cup	Wesson oil	Vegetable oil
1/2 cup	Water	None
1/2 cup	Sugar	Granulated
4	Eggs	Whole
1 (8 oz)	Carton sour cream	Sour cream

Filling and Topping

Measurements	Ingredients	Prep / Notes
8 tablespoons	Brown sugar	None
1 cup	Chopped nuts	Chopped
1 tablespoon	Cinnamon	Ground

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Instructions

Step 1: Mixing the Batter

1. Beat together 1 pkg. Duncan Hines yellow cake mix, 1/2 cup Wesson oil, 1/2 cup water, 1/2 cup sugar, 4 eggs, and 1 (8 oz) carton sour cream until smooth and well combined.
2. In a separate bowl, mix together 8 tablespoons brown sugar, 1 cup chopped nuts, and 1 tablespoon cinnamon.

Step 2: Layering and Baking

3. Pour half of the batter into a floured and greased Bundt pan.
4. Sprinkle half of the sugar mixture over the batter.
5. Put the rest of the batter on top, then sprinkle the rest of the sugar mixture on top of the cake.
6. Bake for 55 minutes at 350° until golden brown and a toothpick inserted in the center comes out clean.

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💡 Make-Ahead & Storage: Store tightly covered at room temperature for up to 3 days or wrap well and freeze for longer storage.

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Original Recipe Scan