COFFEE CAKE (SOUR CREAM NUT CAKE)
1 (2-layer size) pkg. yellow cake mix (butter recipe)
1 (8 oz.) carton sour cream
3/4 cup vegetable oil
4 eggs
1/2 cup sugar
1 tsp. butter flavoring
1 tsp. vanilla
1 cup chopped pecans (or any kind of nuts)
FOR THE CINNAMON MIXTURE:
3 tbsp. brown sugar
1 tbsp. ground cinnamon
Preheat oven to 350 degrees F. Grease and flour a Bundt pan.
Mix all ingredients for the cake together, except the nuts. Stir in the nuts. Pour half the batter into the prepared pan.
Combine the brown sugar and cinnamon. Sprinkle evenly over batter in pan. Pour remaining batter over mixture.
Bake 55 minutes to 1 hour at 350 degrees F. Cool and remove from pan.
From: Recipelink.com
Source: Vintage handwritten recipes - Margaret, CA - 1970's
1 (2-layer size) pkg. yellow cake mix (butter recipe)
1 (8 oz.) carton sour cream
3/4 cup vegetable oil
4 eggs
1/2 cup sugar
1 tsp. butter flavoring
1 tsp. vanilla
1 cup chopped pecans (or any kind of nuts)
FOR THE CINNAMON MIXTURE:
3 tbsp. brown sugar
1 tbsp. ground cinnamon
Preheat oven to 350 degrees F. Grease and flour a Bundt pan.
Mix all ingredients for the cake together, except the nuts. Stir in the nuts. Pour half the batter into the prepared pan.
Combine the brown sugar and cinnamon. Sprinkle evenly over batter in pan. Pour remaining batter over mixture.
Bake 55 minutes to 1 hour at 350 degrees F. Cool and remove from pan.
From: Recipelink.com
Source: Vintage handwritten recipes - Margaret, CA - 1970's
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