Rippled Cinnamon Bun Coffee Cake |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 20 |
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I can't discuss the aggravation again...!!! But anyway, this starts out with a cake mix made rich with sour cream and eggs. Layers are created by a delicious swirl of brown sugar-cinnamon goo, and a vanilla icing on top. Can't wait to try this one! Ingredients:
1 (18 1/4 ounce) package yellow cake mix |
1 cup sour cream |
4 eggs |
2/3 cup vegetable oil |
1 cup packed light brown sugar |
1 tablespoon ground cinnamon |
2 cups powdered sugar |
1/4 cup milk (or light cream if you want it thicker) |
2 teaspoons vanilla extract |
Directions:
1. Heat oven to 350*F. Grease a 13x9x2 baking pan.
2. In a large bowl, combine the cake mix, sour cream, eggs, and oil; beat with an electric mixer on medium speed until batter is thick and well blended.
3. Spread 1/2 the batter into the prepared pan.
4. Combine the brown sugar and cinnamon; sprinkle over batter.
5. Carefully spread remaining batter on top; bake for 30 minutes or until a toothpick tests done.
6. Cool on a wire rack for 10 minutes.
7. Meanwhile, combine icing ingredients, adding enough powdered sugar and/or milk to desired consistency; drizzle icing over the warm cake.
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