OCTOBER

OCTOBER

March 7, 2014

BUTTERY WALNUT COFFEE CAKE


 
Sister: "Hey! Do you happen to have a recipe for a really good coffee cake? You know how Monday morning rolls around, and everyone has a hard time rolling out of bed to face another day at the office? I thought I might surprise everyone with a delicious coffee cake!"
 
Me: "Well, you came to the right place! Of course I do. I used to make this so often before I retired and would bake this early in the morning and take it into my staff. I especially liked taking it on Friday's because the work week was almost over and everyone was in a good mood on Fridays. This is so buttery and crunchy good...they're gonna love it! "

 
Ya’ll Enjoy!

 
The Beautiful Ladies of Pensacola
 
 
BUTTERY WALNUT COFFEE CAKE



 


The Cake
Vegetable oil spray, for misting the pan
1 package (18.5 ounces) plain butter recipe golden cake mix
1 cup sour cream
3/4 cup vegetable oil 
 1/4 cup granulated sugar
4 large eggs
1 T. pure vanilla extract

 
The Topping
1/2 cup packed light brown sugar
1/2 cup coarsely chopped walnuts
1 T. cinnamon

To make the topping, combine the brown sugar, walnuts and cinnamon in a small bowl

 
Preheat your oven to 325 degrees F.

Lightly mist a Bundt pan with vegetable oil spray.  Place the cake mix, sour cream, oil, granulated sugar, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the mixture lightens and is smooth, 2 minutes longer, scraping down the side of the bowl again if needed. Pour half of the cake batter into the prepared Bundt pan. Sprinkle with half of the topping. Spoon the remaining half of the cake batter over the topping. Sprinkle the rest of the topping over the top of the entire cake.
Bake the cake until golden brown and the tops spring back when lightly pressed with a finger, 40 to 45 minutes. Transfer the cake to a wire rack and let the cake sit until nearly cool, 20 minutes. Invert onto a serving cake stand. Slice and serve the cake while still a bit warm.

10 comments:

  1. I am saving this recipe Estelle. It sounds so good. Thank you Estelle!!

    ReplyDelete
    Replies
    1. That's great Beth! You simply cannot go wrong with this one! So easy and really good! Enjoy!

      Delete
  2. That sounds so GOOD!!! I made a sock it to me cake this week but next week I am making THIS one! Thank you for the recipe!

    ReplyDelete
    Replies
    1. Thank you Linda...I so hope you enjoy the recipe! Thank you for visiting Estelle's!

      Delete
  3. I am a coffee cake gal and this one is going in my recipe box! It looks so moist and I can just imagine having a slice with you and chatting about recipes, XOXO

    ReplyDelete
    Replies
    1. Now that would be wonderful Susan! Anytime.....thank you love, for stopping by!

      Delete
  4. I'm going to copy this one! You have the yummiest recipes! Thanks for sharing.

    ReplyDelete
    Replies
    1. Enjoy the recipe Cheryl! I think you will love this! Thank you for visiting Estelle's!

      Delete
  5. Your blog is beautiful!
    Wish I had a BIG hunk of that cake, which is exactly why I don't need to have an entire cake here unless I'm having guests. Guests coming at the end of the month. Must remember this recipe location.

    ReplyDelete
    Replies
    1. Thank you so much Sweet Tea! Please stop by often! I love new visitors...have a wonderful Sunday!

      Delete

I so love receiving your thoughts and comments. I also hope you found something that made you smile.