COUNTRY MORNING COFFEECAKE

Country Morning Coffeecake image

Provided by Pat Duran @kitchenChatter

Categories Cakes

Number Of Ingredients 17

CAKE:
18 ounce(s) pillsbury yellow plus butter cake mix
3 ounce(s) pkg. vanilla instant pudding mix, dry
1 cup(s) dairy sour cream
1/4 cup(s) water
3 large eggs
1 cup(s) finely chopped walnuts
1/2 cup(s) brown sugar, firmly packed
1 teaspoon(s) cinnamon or to taste
1/4 teaspoon(s) cloves or to taste
GLAZE:
2 2/3 cup(s) powdered sugar
2/3 cup(s) soft butter
1 teaspoon(s) vanilla extract
2 tablespoon(s) milk or more to make of glaze consistency
1 teaspoon(s) karo corn syrup (makes glaze shine)
1 tablespoon(s) reserved dry pudding mix

Steps:

Cake: Heat oven to 325^. Grease and flour a 13x9- inch baking pan or a 10- bundt cake pan. Reserve 2 Tablespoons of dry cake mix and set aside. Reserve 1 Tablespoon of the dry Instant pudding mix;set aside. --- In a large bowl,blend remaining cake mix, sour cream and eggs at low speed until moistened; beat 2 minutes at highest speed. In a small bowl, combine nuts, brown sugar, cinnamon, cloves, remaining dry pudding mix and reserved cake mix. Pour 1/2 the cake batter into prepared pan. Sprinkle 1/2 the nut mixture evenly over batter. Spread with remaining cake batter. Sprinkle remaining nut mixture evenly over top. Bake for 40-45 minutes or until toothpick test clean. Cool completely. Drizzle with glaze. --- Glaze: Combine all ingredients and whip until smooth. Drizzle over cooled cake.