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Walnut-Rippled Coffee Cake Recipe

Walnut-Rippled Coffee Cake Recipe photo by Taste of Home

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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.

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Walnut-Rippled Coffee Cake Recipe

Prep: 15 min. Bake: 40 min. + cooling

Yield: 12 Servings

15 40 55

Ingredients

1 package yellow cake mix (regular size)
1 cup (8 ounces) sour cream
4 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 near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 325 calories, 18 g fat (5 g saturated fat), 72 mg cholesterol, 260 mg sodium, 35 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Walnut-Rippled Coffee Cake in Quick Cooking March/April 2002, p52

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Walnut-Rippled Coffee Cake

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Reviewed on Mar. 02, 2012 by Sprowl

I've made this many times, but by a different name (Sock-it-to-Me Cake). The only differences 1/4 sugar, instead of 2 tabls and 1 tsp. vanilla. It also calls for pecans instead of walnuts. Also a glaze of 1 cup confectioners sugar, sifted, and 2 Tablsp. milk when the cake cools. Delish!

Reviewed on Dec. 05, 2009 by tsugiko

This is so easy and everyone just loves it.