Sherry Walnut Streusel Sour Cream Coffee Cake

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READY IN: 1hr
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • STREUSEL:
  • Combine walnuts and brown sugar and set aside.
  • CAKE:
  • In a large mixing bowl beat for 2 minutes with an electric mixer on medium speed: cake mix, vanilla pudding, nutmeg, eggs, oil, sour cream, sherry and water.
  • Spray and flour a large Bundt cake pan.
  • Pour in 1/3 of the batter, sprinkle with 1/2 the streusel mixture. Repeat once more finishing with the last 1/3 of the batter on top.
  • Bake at for 40 to 45 minutes until tests for doneness.
  • Allow cake to cool 15 minutes in pan before removing to glaze.
  • GLAZE:
  • Blend together powdered sugar and enough milk or cream or sherry to reach glaze consistency.
  • Drizzle over cake while it is still warm.
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