Walnut-Rippled Coffee Cake Recipe

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Walnut-Rippled Coffee Cake Recipe
Walnut-Rippled Coffee Cake Recipe photo by Taste of Home
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Walnut-Rippled Coffee Cake Recipe

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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.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 1 package (18-1/4 ounces) yellow cake mix
  • 2 tablespoons sugar
  • 4 eggs
  • 1 cup (8 ounces) sour cream
  • 1/3 cup vegetable oil
  • 1/4 cup water
  • 1 cup chopped walnuts
  • 2 tablespoons brown sugar
  • 2 teaspoons ground cinnamon

Directions

Set aside 2 tablespoons cake mix. Place the remaining cake mix in a mixing bowl. Add sugar, eggs, sour cream, oil and water; beat on low speed for 2 minutes. Pour half into a greased 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: 12-14 servings.
Originally published as Walnut-Rippled Coffee Cake in Quick Cooking March/April 2002, p52

Nutritional Facts

1 piece: 325 calories, 18g fat (5g saturated fat), 72mg cholesterol, 260mg sodium, 35g carbohydrate (21g sugars, 1g fiber), 6g protein.

  • 1 package (18-1/4 ounces) yellow cake mix
  • 2 tablespoons sugar
  • 4 eggs
  • 1 cup (8 ounces) sour cream
  • 1/3 cup vegetable oil
  • 1/4 cup water
  • 1 cup chopped walnuts
  • 2 tablespoons brown sugar
  • 2 teaspoons ground cinnamon
  1. Set aside 2 tablespoons cake mix. Place the remaining cake mix in a mixing bowl. Add sugar, eggs, sour cream, oil and water; beat on low speed for 2 minutes. Pour half into a greased fluted 10-in. tube pan. Combine the walnuts, brown sugar, cinnamon and reserved cake mix; sprinkle over batter. Top with the remaining batter.
  2. 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: 12-14 servings.
Originally published as Walnut-Rippled Coffee Cake in Quick Cooking March/April 2002, p52

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MY REVIEW
Sprowl User ID: 29186 131808
Reviewed Mar. 2, 2012

"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!"

MY REVIEW
tsugiko User ID: 2708796 123853
Reviewed Dec. 5, 2009

"This is so easy and everyone just loves it."

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