Table of Contents
A brown sugar, nut and spice filling is layered and baked in a rich sour cream coffee cake. Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan. In small bowl, mix all Filling ingredients; set aside. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
2 For the Cake, beat cake mix, egg, sour cream, butter and vanilla in large bowl with electric mixer on medium speed about 1 minute or just until mixed. 3 Spread evenly in greased and floured 13×9-inch baking pan. Sprinkle with topping mixture. 4 Bake 25 to 30 minutes or until cake pulls away from sides of pan.
2 For the Cake, beat cake mix, egg, sour cream, butter and vanilla in large bowl with electric mixer on medium speed about 1 minute or just until mixed. 3 Spread evenly in greased and floured 13×9-inch baking pan. Sprinkle with topping mixture.
2 (17.4 oz.) packages Pillsbury™ Cinnamon Swirl Quick Bread & Muffin Mix HEAT oven to 350°F. Coat 12-cup fluted tube pan with baking spray with flour. Sprinkle 1/2 cup swirl mix in bottom of prepared pan. BLEND quick bread mix, water, oil and eggs in large bowl with electric mixer on low speed until moistened. Beat 2 minutes at medium speed.
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