Sour Cream Swirl Cake

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#97352

This recipe is a great example of how you can dress up a simple box of cake mix to taste like homemade

serves/makes:

ready in:
2-5 hrs

1 review

ingredients

Filling
1/3 cup all-purpose flour
3 tablespoons brown sugar, packed
3 tablespoons butter or margarine
2 teaspoons cinnamon

Batter
1 box (15-17 ounce size) yellow cake mix
1 carton (8 ounce size) sour cream
3/4 cup water
3 eggs, beaten
1/2 cup cooking oil
1 teaspoon vanilla extract
1 cup powdered sugar
1 tablespoon butter, melted
1 tablespoon warm milk

directions

Grease and flour 10-inch bundt pan. Preheat oven to 350 degrees F.

For Filling: Combine flour, brown sugar and cinnamon. Cut in the butter until crumbly. Set aside.

For Batter: In large mixing bowl, combine cake mix, sour cream, water, eggs, oil and vanilla. Beat with electric mixer at low speed until ingredients are moistened. Beat for 2 more minutes at medium speed.

Pour half of batter into prepared pan. Sprinkle filling over batter. Evenly spread the remaining batter over the filling. With knife, cut through batter to swirl filling slightly.

Bake for 45 to 55 minutes, or until cake tests done in center. Remove from oven and let cake stand for 10 minutes. Invert pan over a cake plate to remove cake from pan; let cool for about 15 minutes.

While cake is cooling, combine the melted butter with the warm milk. Add to the powdered sugar, mixing until smooth. Drizzle over warm cake.

added by

GrandmaMom

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Guest Foodie REVIEW:
September 11, 2009

This cake is AWESOME! Easy to bake and absolutely delicious! It has been a hit with friends and family!

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