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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (121g) Recipe makes 12 servings |
||
| Calories 446 | ||
| Calories from Fat 205 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.9g | 35% | |
| Saturated Fat 5.4g | 27% | |
| Monounsaturated Fat 9.2g | ||
| Polyunsaturated Fat 6.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 79mg | 26% | |
| Sodium 406mg | 16% | |
| Potassium 167mg | 4% | |
| Total Carbohydrate 55.6g | 18% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 36.6g | ||
| Protein 6.7g | 13% | |
Ingredients
-
1 (18 ounce) package butter recipe cake mix or yellow cake mix
- 4 eggs
- 1 cup sour cream
- 1/3 cup vegetable oil
- 1/4 cup water
- 1/4 cup sugar
Streusel Filling
- 2 tablespoons cake mix (reserved)
- 2 tablespoons brown sugar
- 2 teaspoons cinnamon, ground
- 1 cup nuts, finely chopped
Glaze
- 1 cup confectioners' sugar
- 1-2 tablespoon milk
Directions
1
Preheat oven to 375°F.2
Grease and flour a 10-inch tube or bundt pan.3
For streusel filling, combine 2 tablespoons cake mix, brown sugar, and cinnamon in medium bowl; stir in pecans.4
For cake, combine remaining cake mix, eggs, sour cream, oil, water, and sugar in a bowl.5
Beat at medium speed with electric mixer for 2 minutes.6
Pour two-thirds of batter into pan, sprinkle struesel filling.7
Spoon remaining batter over filling.8
Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.9
Cool in pan 25 minutes, and invert onto a serving plate, and then cool completely.10
For glaze combine confectioners' sugar and milk in a small bowl.11
Stir until smooth, and then drizzle onto cake.
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Featured Reviews for This Recipe
From: Sassy in da South
On May 19, 2008
I made this cake today and was really pleased with the results. This will make a great coffee cake type of breakfast item. I did put cinnamon in the glaze as I love anything with cinnamon. Thanks for sharing.
From: Allison Hurst
On Aug 7, 2006
I love this cake and was raised on it. It's so easy! Here's what my mom did that makes it even quicker and not quite so sweet. (At least the glaze part.) For the filling: Get rid of the nuts and cake mix and use 3 T of brown sugar and 1 T of cinnamon. When the cake is ready to go into the oven, take a knife and cut the cake batter up and down all the way around the bundt pan. This makes the filling swirl just a bit and keeps the cake from falling apart at the filling line. For the glaze: Just sift powdered sugar over the top.
From: BGgirl
On Feb 23, 2007
Thanks so much for posting this recipe. My sister used to make this in the 70's, but we couldn't find her recipe. I just made this one and it is as wonderful as I remembered — great taste, moist and easy to make. I wouldn't change a thing.
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