Walnut-Rippled Coffee Cake- Sweet Treat Saturday

Walnut-Rippled Coffee Cake
Walnut-Rippled Coffee Cake

Coffee in the morning? Coffee in the evening?
This coffee cake is a wonderful companion to anytime coffee.
Tea lovers will find this coffee cake a delicious recipe
to add to their “Sweet Treat Saturday” repertoire!

What You’ll Need:

  • 1 package yellow cake mix
  • 1 cup ( 8oz.) sour cream
  • 4 eggs
  • 1/3 cup canola oil
  • ¼ cup water
  • 2 tablespoons sugar
  • 1 cup chopped walnuts
  • 2 tablespoons brown sugar
  • 2 teaspoons ground cinnamon



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.

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.

Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack. This makes 12 servings.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards & other promotional products.