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

Ingredients

Cake
1	box Betty Crocker® SuperMoist® white cake mix
	Vegetable oil and eggs called for on cake mix box
225	grams sour cream
Filling
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

Directions

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.

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