Directions: |
Directions:1. Make the cakes: Place a rack in the center of the oven and preheat the oven to 325°F. Lightly mist two 9-inch (or one 13 by 9–inch) metal cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.
2. Place the cake mix, sour cream, oil, granulated sugar, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the mixture lightens and is smooth, 2 minutes longer, scraping down the side of the bowl again if needed. Pour half the cake batter into the 2 prepared cake pans, dividing it evenly between them. Smooth the tops with the rubber spatula.
3. Make the topping: Combine the brown sugar, pecans, if using, and cinnamon in a small bowl. Spoon half of the topping over the batter in the cake pans. Pour the remaining cake batter over the topping in the two cake pans, dividing it evenly between them. Spoon the rest of the topping over the cake batter.
4. Place the pans in the oven side by side. Bake the cakes until they are golden brown and the tops spring back when lightly pressed with a finger, 40 to 45 minutes. Transfer the cake pans to wire racks and let the cakes sit until nearly cool, 20 minutes. Slice and serve the cakes while still a bit warm. |
This recipe for Cinnamon Swirl Coffee Cake, by 