Deluxe Bisquick Sour Cream Coffee Cake

I loved the Classic Coffee Cake, but I wanted it to be more moist and I really like stuff in it. So here is the modified version. Enjoy!

• Ready In: 1 hr 20 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• CAKE

• 2  cups Bisquick
• 1  cup sugar
• 2⁄3 cup butter
• 2  eggs
• 1  cup sour cream

• TOPPING AND FILLING

• 1 1⁄2 cups brown sugar
• 1  cup sugar
• 1  teaspoon cinnamon
• 1  cup raisins (soaked) or 1  cup cranberries (soaked)
• 2  cups walnuts or 2  cups pecans

Directions

1. 1. Heat oven to 325 degrees(300 degrees for convect).
2. 2. Place raisens/cranberries in bowl of hot water to plump; set aside.
3. 3. Grease 9 x 13 pan.
4. 4. Combine all cake ingredients in medium bowl.
5. 5. Mix on medium speed until batter becomes fluffy.
6. 6. Spread half of batter in pan.
7. 7. Drain raisen/cranberries and put in a bowl.
8. 8. Mix in the rest of topping/filling ingredients.
9. 9. Spread half of topping/filling over batter in pan.
10. 10. Spread the rest of batter over top.
11. 11. Repeat with remaining topping/filling.
12. 12. Take a knife and insert straight down into batter moving up and down in zig zag pattern. (Marbleizing the cake).
13. 13. Bake for 1-1.5hour/until inserted toothpick comes out clean. Cake should be golden color.