Sour Cream Streusel Cake


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Sour Cream Streusel Cake
Sour Cream Streusel Cake
Ingredients
1/2 cup brown sugar
2 tbsp. butter
2 tbsp. quick oats
2 tsp. cinnamon divided
1/2 cup finely chopped walnuts
1 (18.25- oz.) box Pillsbury yellow cake mix
3 eggs
1 cup sour cream
1/3 cup vegetable oil
1/3 cup water
Directions
Prep time: 10 minutes
Cook time: 50 to 55 minutes

Preheat oven to 350°F. Generously spray a Bundt pan with nonstick cooking spray. In a medium bowl, stir together brown sugar, butter, oats and 1 tsp. cinnamon with a fork until crumbly; stir in walnuts and set aside. Meanwhile, add eggs, sour cream, oil, water and remaining cinnamon to cake mix. Beat with a mixer on high speed for 2 minutes. Spread half the batter into the prepared pan and top with half the streusel topping; repeat layers. Swirl a knife through the surface of the batter to slightly mix in the streusel. Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean. Cool before removing from pan.



Makes 15 servings.
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