Sour Cream Coffee Cake

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Looking for a special way to welcome house guests? This recipe came to me through my mother-in-law, Sally. One of her good friends, Marilyn Petree, baked this super moist and delicious cake for a function I attended, and I immediately asked for the recipe. It is so good that you’re going to want to eat it all through the day, not just for breakfast. The last time I fixed it, it lasted less than 24 hours at our house!

Cake

3/4 c. Sugar

2T. Cinnamon

1 c. Chopped pecans (toasting optional)

Yellow cake mix

Small box instant vanilla pudding

1/4 c. Oil

1 t. Vanilla

3/4 c. Hot water

5 Small eggs or 4 large eggs

16-oz. Sour cream

Cream Cheese Frosting

1/3 lb. Powdered sugar

1/3 lb. Softened cream cheese

1/2 Softened stick of butter

1/3 t. Vanilla

2 T. Gran Marnier liqueur

Sweetened whipped cream

Mix first three ingredients and set aside. Combine cake mix, pudding, mix, oil, vanilla, hot water, eggs and sour cream. Spray a bundt cake pan with Pam and dust pan with part of nut mixture. Layer in thirds, cake mix, then nut mix, etc., ending up with cake mix on the top. Bake 1 hour at 350 degrees. Cool for 1 hour. Mix icing ingredients and spread on top of cake.

Servings: 12

Cover photo source: Food Network