Sherry Walnut Streusel Sour Cream Coffee Cake - cooking recipe

Ingredients

STREUSEL
3/4 cup chopped walnuts
1/4 cup brown sugar
CAKE
1 (18 ounce) box vanilla cake mix, Duncan Hines French Vanilla is recommended
3 ounces instant vanilla pudding
1 teaspoon ground nutmeg
3 large eggs, room temperature
1/3 cup oil
1 cup reduced-fat sour cream
1 cup sherry wine
1/3 cup water
GLAZE
1 cup powdered sugar, sifted
3 tablespoons milk

Preparation

Preheat oven to 350 degrees F.
STREUSEL:
Combine walnuts and brown sugar and set aside.
CAKE:
In a large mixing bowl beat for 2 minutes with an electric mixer on medium speed: cake mix, vanilla pudding, nutmeg, eggs, oil, sour cream, sherry and water.
Spray and flour a large Bundt cake pan.
Pour in 1/3 of the batter, sprinkle with 1/2 the streusel mixture. Repeat once more finishing with the last 1/3 of the batter on top.
Bake at for 40 to 45 minutes until tests for doneness.
Allow cake to cool 15 minutes in pan before removing to glaze.
GLAZE:
Blend together powdered sugar and enough milk or cream or sherry to reach glaze consistency.
Drizzle over cake while it is still warm.