Walnut-Rippled Coffee Cake

Name: Walnut-Rippled Coffee Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12 servings.
Ingredients: 1 package yellow cake mix (regular size); 1 cup sour cream; 4 large eggs; 1/3 cup canola oil; 1/4 cup water; 2 tablespoons sugar; 1 cup chopped walnuts; 2 tablespoons brown sugar; 2 teaspoons ground cinnamon

An ideal treat any time of the day, this moist yellow cake offers a delightful surprise of cinnamon, nuts and brown sugar in every slice. Nanetta Larson relies on a boxed mix to help her bake it in her Canton, South Dakota kitchen.

Ingredients

1 package yellow cake mix (regular size)
1 cup sour cream
4 large eggs
1/3 cup canola oil
1/4 cup water
2 tablespoons sugar
1 cup chopped walnuts
2 tablespoons brown sugar
2 teaspoons ground cinnamon

Directions

Set aside 2 tablespoons cake mix. In a large bowl, combine the sour cream, eggs, oil, water, sugar and remaining cake mix; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour half into a greased and floured fluted 10-in. tube pan. Combine the walnuts, brown sugar, cinnamon and reserved cake mix; sprinkle over batter. Top with the remaining batter.
Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts

1 piece: 325 calories, 18g fat (5g saturated fat), 72mg cholesterol, 260mg sodium, 35g carbohydrate (21g sugars, 1g fiber), 6g protein.

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