Appears in Cook's Country February/March 2009
For this glazed, nutty cinnamon coffee cake, we hoped to nix the yellow cake mix but keep the ease.
We replaced milk with sour cream our Sock-It-to-Me Cake, which yielded a moister crumb. Instead of the vegetable oil of the original back-of-the-Duncan-Hines-box recipe, we used more flavorful melted butter in the cake batter.For the ripple...