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Cheater Coffee Cake

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I’ve written in the past about Anne Byrn [3], author of “The Cake Mix Doctor Returns.”  The cookbook concept is all about making great cakes starting with a mix as the base.  When I follow her recipes, I use organic cake mix to avoid the nasty trans-fats in the Duncan Hines and Betty Crocker brands. Plus, I think they taste better.  This morning my kid and I whipped up this coffee cake in no-time!  There are lots of recipes just like this in “Cake Mix Doctor Returns [3].”

Prep Time: 10 mins  Cooking Time: 40 to 45 mins

1 package plain golden cake mix
1 cup sour cream
3/4 cup vegetable oil
1/4 cup granulated sugar
4 large eggs
1 tablespoon vanilla
1/2 cup brown sugar
1/4 cup finely chopped pecans (optional)
1 tablespoon ground cinnamon

Preheat oven to 325 degrees. Lightly mist 13×9 metal cake pan with cooking spray then dust with flour. Shake out excess flour. Place the cake mix, sour cream, oil, sugar, eggs and vanilla in a mixing bowl. Beat for 30 seconds, scrape down and beat again for 2 minutes longer. Pour half the batter into prepared cake pan. Meanwhile, combine brown sugar, pecans and cinnamon in a small bowl. Sprinkle half the brown sugar / cinnamon mixture over the top of the batter in the cake pan. Pour the remaining batter over the topping and sprinkling the rest of the sugar / cinnamon mixture on top of the cake batter. Bake for 40 to 45 minutes or until toothpick comes out clean.

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