I found a recipe in the January issue of Southern Living for a sour cream pound cake. It looked yummy, so I tore it out and kept it at my desk. Well…a few days later, my friend Sarah texted me and asked me if I’d received my copy of SL and if I’d make her that bundt cake. We are kindred spirits :). This is my take on a classic coffee cake…and as I had to point out to my husband this morning…there is no coffee in coffee cake…
1 box of yellow cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/4 cups water
2 tablespoons cinnamon, divided
1/4 cup brown sugar
1/2 cup pecans, chopped
Powdered sugar for dusting
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water, eggs and one tablespoon cinnamon with electric mixer. Set aside, and in another smaller bowl, combine remaining tablespoon cinnamon, brown sugar and pecans. Pour half of the batter into prepared pan. Take your brown sugar mixture and sprinkle over batter. Pour remaining half of the batter over brown sugar layer and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
Dust with powdered sugar after cake has finished cooling.
To me, coffee cake is good 24/7. A slice at breakfast with a steaming cup of coffee is my favorite time to have some. Hope you loved it Sarah!