Cinnamon Coffee Cake


I'm mostly a chocolate sort of person, but I love this cake. I first bought it at the Mount Prospect Farmer's Market. I went back for a second, only to find it had sold out. They told me, though, that they would be printing a cookbook soon, and I could get a copy of the recipe then.  


It took two years and numerous visits to the market, but I finally got a copy. I don't think I've been back since--I got what I wanted!


1 yellow cake mix (no pudding in mix)

1 small box vanilla pudding mix

1 container (8 oz) sour cream

1/2 cup vegetable oil

4 eggs

1 tbsp cinnamon

1/2 cup sugar



Mix first five ingredients together and beat for 10 minutes. Mix sugar and cinnamon and mix 1/2 mixture into cake batter (I like to swirl mine in, after pouring into the cake pan). Pour into greased angel food cake pan and sprinkle remainder of cinnamon-sugar mixture on top.


Put in preheated 325 degree oven and bake for 55 minutes. Turn oven off and allow cake to cool completely before removing. Do not move until completely cooled.


Note: This is a finicky cake, but well worth the effort. Do not bake when weather is rainy. Do not slam doors while baking and definitely do not move. This takes a bit more effort than some cakes, but it is worth the effort. Also, the cake improves with age, so make it 3 or 4 days prior to cutting. You'll love it!