Walnut-Rippled Coffee Cake

• 1 package yellow cake mix (regular size)
• 1 cup sour cream
• 4 large eggs
• 1/3 cup canola oil
• 1/4 cup water
• 2 tablespoons sugar
• 1 cup chopped walnuts
• 2 tablespoons brown sugar
• 2 teaspoons ground cinnamon

1. Set aside 2 tablespoons cake mix. In a large bowl, combine the sour cream, eggs, oil, water, sugar and remaining cake mix; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2. Pour half into a greased and floured fluted 10-in. tube pan. Combine the walnuts, brown sugar, cinnamon and reserved cake mix; sprinkle over batter. Top with the remaining batter.
3. Bake at 350u0b0 for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

yellow cake, sour cream, eggs, canola oil, water, sugar, walnuts, brown sugar, ground cinnamon

Taken from www.tasteofhome.com/recipes/walnut-rippled-coffee-cake/ (may not work)