Cinnamon Sour Cream Coffee Cake Recipe

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Buttery cinnamon crumb topping is the crowning glory to this flavorful cake that starts with a simple cake mix.
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Servings:
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Ingredients
  • Cinnamon Crumb Topping:
  • 1/2 cup flour
  • 1/2 cup firmly packed brown sugar
  • 4 teaspoons McCormick® Cinnamon, Ground
  • 1/2 cup (1 stick) butter, melted
  • 1 cup chopped walnuts
  • Coffee Cake:
  • 1 package (18 1/4 ounces) white cake mix
  • 1 egg
  • 1 cup sour cream
  • 1/4 cup (1/2 stick) butter, melted
  • 1 teaspoon McCormick® Pure Vanilla Extract
Directions
PREP
20 mins
COOK
30 mins

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.

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Nutrition (per serving)
Calories: 229 Calories
Fat: 13 Grams
Protein: 3 Grams
Cholesterol: 31 Milligrams
Carbohydrates: 25 Grams
Sodium: 197 Milligrams
Fiber: 1 Grams

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