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Sour Cream Coffee Cake

(3 Votes)
SERVES
12
COOK TIME
25 Min

Coffee cake never goes out of style. Our easy recipe for Sour Cream Coffee Cake, that's sprinkled with cinnamon and nuts, is the perfect excuse to eat cake for breakfast or really any time at all. This sour cream coffee cake recipe is a traditional breakfast recipe that's truly addictive. We can't decide whether we like the sweet cinnamon topping or the fluffy cake center better!

What You'll Need:
  • 1 cup chopped walnuts
  • 1/3 cup sugar
  • 2 teaspoons ground cinnamon
  • 1 (16.5-ounce) package yellow cake mix
  • 1 cup sour cream
  • 1 cup water
  • 2 eggs
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
     
  2. In a medium bowl, combine walnuts, sugar, and cinnamon; mix well and set aside.
     
  3. In a large bowl, beat cake mix, sour cream, water, and eggs until well combined. Spread half the batter in prepared baking dish, sprinkle with half the nut mixture, then repeat layers.
     
  4. Bake 25 to 30 minutes, or until a toothpick inserted in center comes out clean. Allow to cool slightly then cut into squares and serve warm, or allow to cool completely before serving.
     
Notes
  • This can also be made in two 9-inch round cake pans so there's one cake to enjoy now and one to freeze for enjoying later.
     
  • Plus, if you enjoyed this easy sour cream coffee cake recipe, make sure to check out more of our favorite sweets in our free eCookbook, Classic Cakes: 24 Easy Cake Recipes to Enjoy Year-Round.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This recipe took longer in the oven than stated. Be careful when storing. I stored mine in a metal biscuit tin and the crunchy topping went soft after a day. Having said that it was yummy.

This sounds good. I can't wait to try it.

I baked this with Aldi's 17.4 oz. cinnamon swirl quick bread mix, adding a jar of strawberry preserves atop the cinnamon-walnut mixture, before adding the top layers. After the cake cooled I dribbled a white frosting glaze across the top. Delish! Thanks for another grr-eat recipe, Mr. Food.

In early spring all cake mixes reduced the size of their cake mix. Almost everyone did including can goods. Just part of this ecomony. Just reduce the liquids by a table spoon or so and the recipe will still work.

I doubled the recipe to make 2 cakes and i reduced the water to 1 2/3...cp...if you do one cake try 3/4 cp..add tsp full until it is thick batter that will pour...:0)

The 17.25 ounce cake mix isn't Duncan Hines, Betty Crocker or Pillsbury. What "boxed" yellow cake mix is the Mr. Food Kitchen using. I would love to make this recipe, but without some adjustments or the "right" cake mix, it won't come out correctly.

I have a similar recipe that I use repeated. 1 yellow cake mix(remove 2/3 c. of dry mix) 3 eggs and 16 oz. sour cream; mix, batter will be thick. Streusel topping-2/3 c dry mix; 1 c. brown sugar, 1/4 c. melted butter. Layer in greased 9 x 13 pan; 1/2 batter, topping, batter topping. Bake. Additionally i have added fruits (blueberries) to the middle layer--Really Easy and gobbled up quickly.

I made this and it taste good, but it was wet in the middle. The toothpick came out dry so I don't know what happened.

does it have to be sour cream

no oil?

I use greek yogurt, makes it healthier but a same flavor and moistness...btw did you check the size of your boxed cake mix? that may be what you did wrong.

LOVE this! I WILL make it!

Excellent recipe! Everyone loved it and asked for seconds and I will be making this again

what did I do wrong?

You also can add 1/2 cup of chocolate chips into the medium bowl mixture it makes the coffee cake richer. I also exchange the water for milk. Try it I get many good comments.

Has anyone found the 17 1/4 pkg of yellow cake mix. If so, what brand and where? Thanks.

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