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Luscious Lemon Coffee Cake
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TOPPING:
1 cup chopped walnuts
1/2 cup sugar
2 teaspoons ground cinnamon
CAKE:
1 package (18-1/4 ounces) yellow cake mix with pudding
1 package (3.4 ounces) instant lemon pudding mix
1 cup (8 ounces) sour cream
4 eggs, lightly beaten
1/2 cups vegetable oil
Combine topping ingredients and set aside. In a mixing bowl, combine cake and
pudding mixes, sour cream, eggs and oil. Mix on medium speed for 2 minutes. Pour
into a greased 13-in. x 9-in. baking pan. Sprinkle half of the topping over
batter. Spoon remaining batter over topping and spread evenly. Sprinkle with
remaining topping. Bake at 350° for 30-35 minutes or until cake tests done.
Yield: 12-16 servings.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |