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Cinnamon Sour Cream Coffee Cake
breakfast brunch

Cinnamon Sour Cream Coffee Cake

(4.0 Average )
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

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Ingredients

24

Servings

Cinnamon Crumb Topping

  • 1/2 cup Pillsbury BEST® All Purpose Flour
  • 1/2 cup firmly packed brown sugar
  • 4 teaspoons McCormick® Cinnamon, Ground
  • 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® Pure Vanilla Extract

Instructions

  • 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.

  • 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.

  • Spread evenly in greased and floured 13x9-inch baking pan. Sprinkle with topping mixture.

  • Bake 25 to 30 minutes or until cake pulls away from sides of pan. Cool on wire rack.

Nutrition information (per Serving)

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