Ingredients
Ingredients:
Filling
1 c. finely chopped walnuts or pecans
3/4 c. sugar
2 T cinnamon
Coffee Cake
1 (18.25 oz) 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 t vanilla
Preparation
Heat oven to 325. Grease a 10 or 12 cup Bundt pan. If using a 10-cup pan, fill 3/4 full and make 3-4 cupcakes with the remaining batter.
Stir together all filling ingredients; set aside. In a larger mixing bowl, mix all ingredients. Mix on medium speed 2 min. Sprinkle bottom and sides of prepared pan with 3/4 c the filling mixture. Gently spoon half of the batter onto pan. Top with remaining filling mixture. Spoon remaining batter over the filling.
Bake at 325 for 50-55 minutes or until toothpick comes out clean. Cool 10 min. Remove from pan; cook completely on rack. To store, wrap tightly in plastic wrap. Flavor increases overnight.
16 servings.
p.s. The few times I’ve made this, it required more like 57-58 minutes of cook time.
