Wednesday, April 7, 2010

Sour Cream Coffee Cake

Michelle H.

Crumb mixture:
2/3 c. yellow cake mix
1 c. brown sugar
¼ c. butter
1 c. chopped nuts (opt.)

Cake Mixture:
1 ½ c. sour cream
3 eggs
the rest of the cake mix

1 c. powdered sugar
½ tsp vanilla
warm water to a pouring consistency

Mix together crumb mixture and set aside Mix together cake ingredients. In a 9 x 13 pan, alternate cake mix & crumb mix. Bake at 350° until golden brown or when touched, cake springs back.

Mix together the topping. When cake is warm, poke with fork and pour topping over. Can serve warm or cold.

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