SOUR CREAM COFFEE CAKE

FOR THE COFFEE CAKE BATTER:
1 box yellow cake (I prefer Duncan Hines Butter Recipe-yellow cake mix)
1 cup sour cream
4 large eggs
1/2 cup canola oil
1/2 cup milk
1 (3.4 oz.) box instant vanilla pudding mix
FOR THE STREUSEL TOPPING:
3/4 cup firmly packed brown sugar
2 tsp. ground cinnamon
1 cup chopped pecans
3 gratings of fresh nutmeg

Preheat oven to 350 degrees F.

Mix all cake batter ingredients together, beating 5 minutes.

Combine ingredients for the streusel topping.

Alternate cake batter and streusel mixture in an ungreased 13x9x2-inch baking pan* (starting with batter and ending with streusel). Swirl with knife.

Bake 1 hour in a 350 degree F oven.

*TO BAKE IN A TUBE PAN:
Another way to bake this recipe is to put half of coffee cake batter into a well greased tube pan and add 1/2 of the streusel mixture. Pour the balance of batter on top of streusel layer, top with the remaining streusel mixture. Cut with knife to marble cake. Bake 65 minutes in a 325 degrees F degree oven.

Note from source: One of our family's tried and true favorites using cake mix. One day, when I was particularly feeling my lazy bones coming, I was looking at the Duncan Hine's yellow cake mix in the grocery store, and originally decided to make the famous "Sock-it-to-me" cake that some call "sour cream coffee cake". Deciding I wanted to tweak that recipe, somewhat, with what ingredients I had on-hand, I made up this recipe, which is now our favorite coffee cake recipe.

Adapted from source: Marbalet