Seasons Best Coffee Cake
- Makes: 12 servings
- Prep 30 mins
- Bake 40 mins
Ingredients
-
Nonstick cooking spray
-
1
2-layer size package yellow cake mix
-
1/2
cup
packed brown sugar
-
1
teaspoon
ground cinnamon
-
1/4
cup
cold butter
-
3
eggs
-
1
8 -
ounce carton
dairy sour cream
-
1/3
cup
water
-
1/2
teaspoon
vanilla
-
1
recipe
Vanilla Icing (see recipe below) (optional)
-
12
pecan halves (optional)
-
6
maraschino cherries, cut in half and well-drained (optional)
-
Sifted powdered sugar (optional)
Directions
- Spray a 10-inch fluted tube pan with nonstick cooking spray. Lightly coat with flour. Set aside
- For filling, in a small bowl, combine 3/4 cup of the dry cake mix, the brown sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Set mixture aside.
- In a large bowl, combine the remaining cake mix, the eggs, sour cream, water, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes.
- Spread half of the sour cream mixture evenly in the prepared pan. Sprinkle with filling. Spoon the remaining sour cream mixture evenly over filling.
- Bake in a 350 degree F oven for 40 to 45 minutes or until a wooden toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan. Cool cake completely on wire rack.
- Drizzle with Vanilla Icing and garnish with pecans and cherries, if you like, or sift powdered sugar over cake. Makes 12 servings.
Vanilla Icing
Ingredients
- 1
cup
sifted powdered sugar
- 1/4
teaspoon
vanilla
- 1
tablespoon
milk
-
Milk
Directions
- In a small bowl, combine powdered sugar, vanilla, and the 1 tablespoon milk. If necessary, stir in additional milk, a few drops at a time, until icing is a drizzling consistency.
Nutrition Facts
(Seasons Best Coffee Cake)
Servings Per Recipe 12, carb. (g) 45, cal. (kcal) 300, sodium (mg) 341, Fat, total (g) 12, chol. (mg) 72