This is the first time I made a recipe from this book. I generally like to make my cakes from scratch, but someone gave me this book as a gift, and I’ve been dying to try something. You know what? This cake was delicious, moist, and had just the right taste. I subbed the sour cream with soy sour cream, and nondairy creamer for milk. Enjoy!
Sour cream coffee cake
Filling and cake:
1 package (18.25 ounces) plain yellow cake mix
2 tablespoons light brown sugar
2 teaspoons ground cinnamon
1 cup finely chopped pecans
1 cup soy sour cream
1/3 cup canola oil
1/4 cup water
1/4 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup confectioners’ sugar, sifted
2 tablespoons nondairy creamer
Preheat oven to 350 degrees F. Lightly grease and flour a 10″ bundt pan.
For the filling, place 2 tablespoons cake mix, the brown sugar, cinnamon, and pecans in a small mixing bowl and stir until well combined. Set aside.
Place the remaining cake mix, sour cream, oil, water, sugar, eggs, and vanilla into a large mixing bowl. Blend with electric mixer on low speed for 1 minute, scrape down sides, then beat at medium speed for 2 minutes. Batter should be thick and smooth. Pour half the batter evenly into the prepared pan, smoothing with a rubber spatula. Sprinkle the filling evenly over the batter in the pan. Spoon the remaining batter evenly over the filling, smoothing out the top. Place pan in oven, and bake until golden brown and springs back when lightly pressed with your finger, about 50 minutes. Remove from oven, place pan on wire rack for 20 minutes, then invert onto rack and allow to cool.
For the glaze, place confectioners’ sugar and nondairy creamer in a bowl and stir until smooth. Place the cooled cake on a serving plate and spoon the glaze over the top of the cake. Slice and serve. Serves 16.