Sour Cream Coffee Cake

Yes, I failed to put something savory on here once again.  But you will understand when you see it.  Chefs sit around and talk about what they would eat for their last meal.  Some have elaborate fancy meals, some have home cooked favorites.  I don't know exactly what my meal would consist of, but I know without a doubt that it would include this.

This is my ultimate comfort food.  I can't remember ever having a Christmas morning without my grandma making it, and that's what it makes me think of.  I have to make it when I'm not at home for Christmas, which is so worth it.  Sometime in June or July I need a fix of my coffee cake.  And that happened last night.  I wanted something sweet, and this popped into my head.  Once that happened, I had to have it.  It's so easy, that I think you should go and make it.  Right now.  And fall in love with it.

Sour Cream Coffee Cake

from Glenda Emigh

1 box yellow cake mix

1 large box instant vanilla pudding

1 cup sour cream

1/2 cup vegetable oil

4 eggs

1/2 cup sugar

2 teaspoons cinnamon

1/2 cup pecans (optional, I never use them)

In a mixer, combine cake mix, pudding, sour cream, oil, and eggs.  Do not over mix.  In a small bowl, combine sugar, cinnamon and nuts, if using.  Pour half of the cake mix into a greased angel food cake pan.  Pour a little more than half of the sugar mixture over the top.  Pour in the rest of the cake mix and top with the rest of the sugar mixture.  Bake at 350 for about an hour.  Enjoy!