Raspberry Sour Cream Coffee Cake
Moist sour cream cake with a raspberry filling and sugared walnut topping. A great make-ahead for breakfast or brunch.
Raspberry Sour Cream Coffee Cake
Ingredients
2/3 cup chopped walnuts
1/2 cup sugar
2 tablespoons flour
3 tablespoons butter or margarine, melted
1 (18.25-ounce) package butter recipe cake mix
1 cup dairy sour cream
1/4 cup water
3 eggs
1 (12-ounce) can raspberry fillingDirections
Heat oven to 350°F. Grease and flour 13×9-inch pan. In small bowl, combine 1/3 cup of chopped nuts, sugar, flour, and butter; set aside.Combine cake mix, sour cream, water and eggs in large bowl; blend until moistened; beat 2 minutes at highest speed. Spoon 3 cups batter into prepared pan; spoon raspberry filling evenly over batter. Sprinkle remaining 1/3 cup chopped nuts over filling. Spoon and spread remaining batter evenly over nut layer; sprinkle with prepared nut mixture.
Bake at 350°F. for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely. 12 servings.
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