Sarah'S Coffee Cake

• Ingredients:
• Filling
• 1 c. finely chopped walnuts or pecans
• 3/4 c. sugar
• 2 T cinnamon
• Coffee Cake
• 1 (18.25 oz) yellow cake mix
• 1 (3.4 oz) package instant vanilla pudding mix
• 1 c sour cream
• 3/4 c water
• 1/4 c vegetable oil
• 4 eggs
• 1 t vanilla

1. Heat oven to 325. Grease a 10 or 12 cup Bundt pan. If using a 10-cup pan, fill 3/4 full and make 3-4 cupcakes with the remaining batter.
2. Stir together all filling ingredients; set aside. In a larger mixing bowl, mix all ingredients. Mix on medium speed 2 min. Sprinkle bottom and sides of prepared pan with 3/4 c the filling mixture. Gently spoon half of the batter onto pan. Top with remaining filling mixture. Spoon remaining batter over the filling.
3. Bake at 325 for 50-55 minutes or until toothpick comes out clean. Cool 10 min. Remove from pan; cook completely on rack. To store, wrap tightly in plastic wrap. Flavor increases overnight.
4. 16 servings.
5. p.s. The few times I've made this, it required more like 57-58 minutes of cook time.

ingredients, filling, walnuts, sugar, t, coffee, yellow cake, sour cream, water, vegetable oil, eggs, vanilla

Taken from www.epicurious.com/recipes/member/views/sarahs-coffee-cake-50003009 (may not work)