Sour Cream Coffee Cake

This is my "Go-To" Coffee Cake for all occasions.  I hope you enjoy it.

For the Cake you'll need:

1 boxed cake mix (yellow is my favorite, but vanilla is a nice change)

4 whole eggs

1 cup sour cream

1/3 cup vegetable oil

1/4 cup water

1/4 cup granulated sugar

For the Filling:

2 Tbsp of the powdered cake mix

2 Tbsp brown sugar

2 tsp ground cinnamon

1 cup finely chopped pecans

Directions:

1. Preheat oven to 375F. Grease and flour a 10-inch bundt pan.
2. Prepare filling by combining filling ingredients in a medium bowl and set aside.
3. Combine remaining cake mix and cake ingredients in a large bowl.  Beat at medium speed with an electric mixer for 4 (four) minutes (it seems a bit long, but don't skimp on time). Pour two-thirds of the batter into the pan and sprinkle with the filling. Spoon remaining batter evenly over the filling.
4. Bake at 375F for 45-55 minutes, or until cake tester comes out clean. Cool in pan for 15 minutes then invert onto serving plate and cool completely.
5. Prepare a simple powdered sugar glaze using 1 cup powdered sugar and a couple tablespoons milk (just until you get a slightly pourable consistency) and pour onto the cake. If you have any cream cheese, go ahead and add it to the glaze, before you add the milk, for a little extra yum.

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