KW's Creamy Coffee Cake

The reason why this is called a "creamy" coffee cake is because it is so moist, you won't even believe it. It hails from my dear friend KW in California. She shared it with me last summer during a time when I was charged with feeding 30+ hungry teenagers for 10 days.

KW's Creamy Coffee Cake

1/2 C. oil
1 pkg. instant vanilla pudding (larger box if you can find it)
4 eggs
1 box yellow cake mix (or white or whatever you like)
2 tsp. vanilla
8 oz. sour cream (roughly)

Blend and mix for 2 minutes in mixer on medium speed. Grease your cake pan. You can use an angel food pan like KW does or I've found that a bundt pan works great too.

Pour 1/2 mixture into cake pan. Go easy on this half because it always seems like you need more, when really, the second half is going to come up short. Now make the topping.

1/2 C. ground pecans (or coarsely chopped; toasted if you can)
3/4 C. brown + granulated sugar (mixed)
cinnamon (I never measure cinnamon; it's way too good to measure)

Sprinkle 1/2 of the topping over the batter in the pan, then swirl with knife. Pour in remaining batter, then drop in the rest of the topping. Bake 1 hour at 350 degrees.

KW has made this recipe as muffins. It made 24; she baked them at 350 degrees for about 20 minutes. I fully intend to give that a try one of these days.