Although I know that I will make other coffee cakes in the future, this is probably the best one I have in my repertoire. It figures that a recipe that has been around for decades would be a good one. I have a sneaking suspicion that this is the “secret” recipe my sister-in-law has been making us for years, too. No matter how many times I asked for the recipe, she always managed to forget to write it down for me before we had to drive home. I am now wondering if the fact that this cake is just a jazzed up cake mix had anything to do with her reluctance to share. Hmmm, could be.
This cake is super moist and full of flavor. That middle layer of cinnamon really sends it over the top (although my husband says that it isn’t possible to have enough filling and that I could add more). I actually took two vintage Duncan Hines recipes, one for coffee cake and one for “Sock-It-To-Me” Cake. The result was a crowd pleaser (I have served it on a couple occasions to crowds of 15+ and it always goes fast).
- 1 box yellow cake mix
- 1 cup sour cream
- ¼ cup water
- ⅓ cup oil
- 4 eggs
- ½ cup brown sugar
- 1 tsp cinnamon
- Mix cake mix, sour cream, water, oil and eggs in a large bowl.
- In a smaller bowl, stir together brown sugar and cinnamon.
- Grease a 9X13 pan and preheat oven to 325 degrees.
- Layer half batter, then half cinnamon mixture, remaining batter, then top with remaining cinnamon mixture.
- Bake for 45-55 minutes or until tests done.