Sour Cream Coffee Cake

This moist cake is so delicious it doesn't need a frosting or glaze. The pecans are optional; one of my brothers has a nut allergy so we used to make this without nuts and it was still wonderful. There's enough sugar and cinnamon that there's no need to even increase the amounts if you choose to omit the pecans. But I like using the pecans and because I buy them in bulk and keep them in the freezer, the expense isn't too bad.


Sour Cream Coffee Cake

1/2 cup sugar
2 tablespoons ground cinnamon
1 cup chopped pecans
1 box yellow cake mix
1 (3.4 ounce) package instant vanilla pudding
4 eggs
3/4 cup water
1 cup sour cream
1 teaspoon vanilla extract
1/4 cup oil

Mix sugar, cinnamon, and pecans; set aside. In a large mixing bowl, combine remaining ingredients and mix with an electric mixer for the time indicated on cake box. Generously grease a Bundt pan with butter. Evenly spread some batter into the bottom of the pan. You want to use no more than one-third of the batter for this and using a little less than one-third is ideal, since the next two layers will hit where the pan is wider. Sprinkle half of the pecan mixture over the batter in the pan. Drop about half of the remaining batter by spoonfuls over the pecans. Gently spread the batter evenly, being careful to not displace the pecan mixture below. Cover the batter with the remaining pecan mixture. Top with the remaining batter, gently spreading evenly and making sure to completely cover the pecan mixture. Bake at 325° for 1 hour. Cool completely before removing from pan.