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.