LUSCIOUS LEMON COFFEE CAKE

This quick and easy coffee cake is from a 2002 TOH Breakfast Book. The recipe is from a lady in California.

Topping:
1 cup chopped walnuts
1/2 cup granulated sugar
2 tsp ground cinnamon

Combine ingredients and set aside.

Cake:
1 pkg (18 1/4-oz) yellow cake mix without pudding
1 pkg (3.4-oz) instant lemon pudding mix
1 cup (8-oz) sour cream
4 eggs, lightly beaten
1/2 vegetable oil

In a mixing bowl, combine cake and pudding mixes, sour cream, eggs, and oil. Mix on medium speed of electric mixer for 2 minutes. Pour half into a greased 13 x 9 x 2-inch baking pan. Sprinkle half the topping mixture over the batter. Spoon remaining batter over the topping and spread evenly. Sprinkle the remaining topping mixture over the top.

Bake at 350 degrees for 30-35 minutes or until cake tests done.

Yield: 12 to 16 servings.

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