Sour Cream Coffee Cake
Quick and easy… Made with Betty Crocker Yellow Cake Mix and Cinnamon Chex Cereal. Absolutely delicious and melts in your mouth! Omit nuts to make nut-free.
Cake:
1 package of Betty Crocker Gluten-free Yellow Cake Mix
1 (3.4 ounce) package of vanilla instant pudding (Check label for allergens)
1 teaspoon of vanilla
1 cup of sour cream (Check label for allergens)
4 eggs
Cinnamon-Nut Topping:
¾ cup of Cinnamon Chex Cereal
¾ cup of brown sugar
¾ cup of chopped walnuts (Omit for nut free)
Preheat oven to 350 degrees F.
Grease a Bundt or angle food cake pan.
Finely crush Cinnamon Chex Cereal by placing in a sealed plastic zipper bag and carefully rolling with a rolling pin. Place the crushed cereal in a small bowl, and add the brown sugar and the walnuts. Mix well and set aside.
Next, mix all of the cake ingredients together and beat with an electric blender for about 3 minutes.
Spoon ½ of the cake batter into the prepared pan. Sprinkle ½ of the Cinnamon-Nut Topping over the batter.
Pour in the remaining batter and sprinkle just half of the remaining Cinnamon-Nut Topping over the final layer of batter.
Bake for approximately 55 minutes, or until fork comes out clean when inserted. Cool for at least 15 minutes before removing the cake from the pan.
Sprinkle remaining Cinnamon-Nut Topping over the top of the cake.
Serves 8-10.