Sour Cream Coffee Cake

Topping:

• 1/2 cup/125mL Brown Sugar
• 1 1/2 tsp/10mL Cinnamon
• 3/4 cup/175mL Chopped Walnuts

Mix together and set aside.

Batter:

• 1 cup/250mL Butter, softened
• 1 cup/250mL Brown Sugar
• 2 Eggs
• 1 cup/250mL Non-fat Sour Cream or Yogurt
• 1 tsp/5mL Vanilla
• 2 cups/500mL WHOLE GRAIN PANCAKE MIX

Preheat oven to 350F/180C. Grease 8x8" (20x20cm) pan.

In a large bowl, cream butter and brown sugar together well. Beat in eggs. Stir in sour cream and vanilla. Add MIX. Stir together only until all dry ingredients are moistened.

Spread half of batter in greased pan. Batter will be fairly thick. Sprinkle half of topping over batter, then remaining batter, then remaining topping. (Can also use Bundt pan - reverse order spreading topping first then batter, topping, batter).

Bake for about 1 hour. Cool well before serving

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