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30 Day Gourmet     cropped-FrontCover2.jpg

Brown Sugar Cinnamon Coffee Cake

1/2 C. Margarine                       2 t. Vanilla
2 Eggs                                      1 pkg. Coffee Cake Mix
1 C. Sour Cream

Preheat oven to 350 degrees. Grease a bundt pan or an 8×8 inch baking pan. Place the margarine in a large mixing bowl. Add eggs one at a time and beat until thoroughly mixed. Add sour cream and vanilla. Mix until combined. Remove topping from Coffee Cake Mix package. Add Coffee Cake Mix and beat until no lumps remain in batter. Pour half of the batter into prepared pan. Spread evenly in the bottom of the pan. Evenly sprinkle half of the brown sugar cinnamon topping mix over the batter in the pan. Carefully spread remaining batter over the topping mixture. Sprinkle remaining topping mixture over batter. Bake for 35 to 40 minutes or until a pick inserted in the center of the cake comes out clean. Remove from pan and cool on rack.


Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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