Cinnamon Sour Cream Coffee Cake

Name: Cinnamon Sour Cream Coffee Cake
Prep time: 20 min
Cook time: 30 min
Yield: 24
Cuisine: American,
Ingredients: 1/2 cup Pillsbury BEST® All Purpose Flour; 1/2 cup firmly packed brown sugar; 4 tsps McCormick® Cinnamon, Ground; 1/2 cup (1 stick) butter melted; 1 cup chopped walnuts; 1 package (2-layer size) Pillsbury® Moist Supreme® Classic White Cake Mix; 1 egg; 1 cup sour cream; 1/4 cup (1/2 stick) butter, melted; 1 tsp McCormick® Pure Vanilla Extract

Buttery cinnamon crumb topping is the crowning glory to this flavorful cake that starts with a simple cake mix. Photo credit: Christi Johnstone from Love From The Oven

20m

PREP TIME

30m

COOK TIME

229

CALORIES

10

INGREDIENTS

Servings: 24

Ingredients

Cinnamon Crumb Topping
1/2 cup Pillsbury BEST® All Purpose Flour
1/2 cup firmly packed brown sugar
4 teaspoons McCormick® Ground Cinnamon
1/2 cup (1 stick) butter, melted
1 cup chopped walnuts
Sour Cream Coffee Cake
1 package (2-layer size) Pillsbury® Moist Supreme® Classic White Cake Mix
1 egg
1 cup sour cream
1/4 cup (1/2 stick) butter, melted
1 teaspoon McCormick® All Natural Pure Vanilla Extract

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 350°F. For the Topping, mix flour, sugar and cinnamon in medium bowl. Add melted butter; toss with spatula until large crumbs form. Stir in nuts. Set aside.
2 For the Cake, beat cake mix, egg, sour cream, butter and vanilla in large bowl with electric mixer on medium speed about 1 minute or just until mixed.
3 Spread evenly in greased and floured 13x9-inch baking pan. Sprinkle with topping mixture.
4 Bake 25 to 30 minutes or until cake pulls away from sides of pan. Cool on wire rack.