Coffee Cake
Sour Cream Coffee Cake
Savor a classic! A brown sugar, nut and spice filling is layered and baked in a rich sour cream coffee cake.
Prep Time: 20 min
Total Time: 1 hr 40 min
Servings: 16
1 box Betty Crocker® SuperMoist® white cake mix
  Vegetable oil and eggs called for on cake mix box
225 grams sour cream
110 grams brown sugar
75 grams chopped walnuts
1 ½ teaspoons ground cinnamon
Light Brown Glaze
60 grams butter
250 grams powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons milk
  • 1 Heat oven to 180°C. Grease tube cake pan.
  • 2 In small bowl, mix all Filling ingredients; set aside.
  • 3 In medium bowl, make cake batter as directed on box. Beat in sour cream.
  • 4 Spread 1/3 of the batter in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice.
  • 5 Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
  • 6 Meanwhile, in saucepan, heat 60 grams butter over medium heat until very light brown; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Stir in milk, 1 tablespoon at a time, until glaze is smooth and thin enough to drizzle. Drizzle cake with glaze.