Sherry Walnut Streusel Sour Cream Coffee Cake

• STREUSEL
• 3/4 cup chopped walnuts
• 1/4 cup brown sugar
• CAKE
• 1 (18 ounce) box vanilla cake mix, Duncan Hines French Vanilla is recommended
• 3 ounces instant vanilla pudding
• 1 teaspoon ground nutmeg
• 3 large eggs, room temperature
• 1/3 cup oil
• 1 cup reduced-fat sour cream
• 1 cup sherry wine
• 1/3 cup water
• GLAZE
• 1 cup powdered sugar, sifted
• 3 tablespoons milk

1. Preheat oven to 350 degrees F.
2. STREUSEL:
3. Combine walnuts and brown sugar and set aside.
4. CAKE:
5. 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.
6. Spray and flour a large Bundt cake pan.
7. 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.
8. Bake at for 40 to 45 minutes until tests for doneness.
9. Allow cake to cool 15 minutes in pan before removing to glaze.
10. GLAZE:
11. Blend together powdered sugar and enough milk or cream or sherry to reach glaze consistency.
12. Drizzle over cake while it is still warm.

streusel, walnuts, brown sugar, cake, vanilla cake mix, vanilla pudding, ground nutmeg, eggs, oil, sour cream, sherry wine, water, powdered sugar, milk

Taken from www.food.com/recipe/sherry-walnut-streusel-sour-cream-coffee-cake-272987 (may not work)