Sour Cream Coffee Cake

Positive. Staying positive is the mantra of the month for me. As you can see, I haven't posted since the end of September. I'm currently performing in an opera while also being the head of props for said opera, training for a marathon, working my desk job and my church job, oh, and my mother is in town for 2 weeks.

When she said she was going to come for 2 weeks during the busiest month of my year, I was NOT a happy camper. BUT, I told her she would have to bake. So, let's stay positive... Check out this delicious breakfast bread she made for me (and my coworkers)!

It really was extremely yummy. The boss at my office had many helpings...as did I. It was nice and fluffy with just the right amount of cinnamon added to it - the perfect dessert to get me through these busy and tough weeks of October.

PS Here's a picture of me in my Cherubino outfit from the opera. (I'm on the left.)

 Sour Cream Coffee Cake (from my Mom's Best Recipes Book)

Ingredients to beat together very well:
1 box white cake mix

1/2 C sugar

4 eggs

3/4 C vegetable oil

8 oz carton sour cream

Ingredients to mix together:

1/4 C brown sugar
1 C chopped pecans
2 t cinnamon

Pour 1/3 of first mixture into greased and floured tube pan. Add 1/2 of second mixture, then 1/3 of first mixture, 1/2 of second mixture, and the remaining 1/3 of first mixture.

Bake about 1 hour at 325 degrees. Let set 10 minutes before removing from pan.

Glaze if desired.

Bake well and prosper!