breakfast brunch

Cinnamon Sour Cream Coffee Cake

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

SIGN-UP FOR OUR
FREE MEAL PLANNER

It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.

Be a Flavor Maker!

Meet your new culinary sidekick. Find new recipes, plan your meals, build your digital pantry, and more!

Ingredients 24 Servings

  • 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

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.

NUTRITION INFORMATION

(per Serving)

Bread, Rolls, and Muffins

Soups, Stews, and Chili

Entrees