sour cream coffee cake

here is the recipe that i've been promising many of you for months. okay, maybe years. it is one of the few recipes that i don't already have saved on my computer, so i'm finally taking the time to sit down and type it out. this recipe comes from the nordic ware bundt classics cookbook that i bought years ago at williams sonoma when i bought this bundt pan. there are lots of yummy recipes in it! it is well worth the $15 i spent on it. here is the recipe as it is in the book. at the bottom are some changes that i make when i bake it.

filling:

1 c finely chopped walnuts or pecans

3/4 c sugar

2 tbsp cinnamon

coffee cake:

1 (18.25 oz.) package yellow cake mix

1 (3.4 oz) package instant vanilla pudding mix

1 c sour cream

3/4 c water

1/4 c vegetable oil

4 eggs

1 tsp vanilla

heat over to 325 degrees. grease a 10 or 12 cup bundt pan.

stir together filling ingredients and set aside. in a large mixing bowl, mix all other ingredients. mix on medium speed for 2 minutes. sprinkle bottom and sides of prepared pan with 3/4 c of the filling mixture. gently spoon half of the batter into pan. top with remaining filling mixture. spoon remaining batter over mixture.

bake at 325 degrees for 50 - 55 minutes or until toothpick inserted into center comes out clean. cool 10 minutes. remove from pan and cool completely on rack. to store, wrap tightly in plastic wrap. flavor increases overnight.

** i use low-fat sour cream, egg beaters instead of eggs, and applesauce instead of oil. it cuts down on fat, but tastes just as good! when baking, i don't layer the cake. after mixing the cake batter, i gently fold in the filling. i don't mix it completely, i just swirl in it. i found that when i layered it, the top layer of the cake (the cinnamon sugar) would burn a little. it's just a lot easier to swirl it in instead of layering it. i don't use the nuts, either.