Rich Topped Coffee Cake
This moist, rich coffee cake makes any coffee klatch a special occasion. Serve with a side of fresh blueberries or creamy yogurt for a lovely full breakfast.
INGREDIENTS | SERVES 6
- 1 18.25-ounce box yellow cake mix
- 1 3.9-ounce box instant vanilla pudding
- 1 cup sour cream
- 4 whole eggs
- ½ cup canola oil
- ½ cup skim milk
- 3 teaspoons ground cinnamon
- ¼ cup sugar
- 1 tablespoon flour
Preheat oven to 350°F.
Mix cake mix and vanilla pudding mix in a bowl. Add sour cream, oil, and milk.
Lightly beat eggs and fold into mixture. Blend using electric mixer on medium speed for 10 minutes. Pour into an angel food pan or bundt pan.
In a separate bowl combine cinnamon, sugar, and flour. Pour into pan on top of cake mix mixture.
Use a knife to cut through batter at intervals to marble topping through batter.
Bake for 50 minutes or until knife comes out clean. Serve with coffee.
