Sour Cream Coffee Cake

This recipe is from a woman in the ward I grew up in. She is an excellent cook. I love to try any recipe she shares. I made it this past weekend for us to have after decorating our Christmas tree. It was really yummy! I love the holidays and all the food that comes with it!

1 box French Vanilla Cake Mix
1 c. Sour Cream
3/4 c. Oil
1/2 c. Sugar
4 Eggs
3 T. Brown Sugar
2 tsp. Cinnamon
1 c. Walnuts

Mix cake mix, sour cream, oil, sugar, and eggs. Mix well for about 3 minutes. In separate bowl mix brown sugar, cinnamon and chopped walnuts. Grease and flour bundt pan. Pour 1/2 the cake mixture into pan. Sprinkle 1/2 of the cinnamon mixture over cake, add rest of cake mix and rest of cinnamon mixture. Swirl with a knife. Bake at 350 degrees for 50-60 minutes. Put on plate. When cool sprinkle with powdered sugar.

Recipe Note: This is great for Christmas morning. You can make it 3 days before and it is still yummy.

Oatmeal-Raisin Scones

1 c. flour (whole wheat works fine)
1/2 c. raisins, coarsely chopped
3 T. brown sugar
1/2 tsp. cinnamon (I put 1 tsp.)
1/3 c. butter or margarine (I put 1/4 c.)
1/4 c. currants or miniature choc. chips (optional)
1 c. quick cooking oats
1 1/2 tsp. baking powder
1 beaten egg
1/4 c. milk (powdered milk is easy to use and cheaper)
Additional milk

In a bowl combine flour, sugar, baking powder, and cinnamon. Cut in butter or margarine until mixture resembles coarse crumbs. Stir in oats and raisins, currants or chocolate pieces. Combine egg and 1/4 c. milk, add to flour mixture. Stir just until moistened (will be sticky).
On a lightly floured surface, pat dough into a 7 inch circle. Cut into 12 wedges; place on a baking sheet. Brush with milk. Bake at 400 degrees for 10-12 minutes or until light brown. Serve warm. Makes 12.

You can leave the raisins out and just make oatmeal scones. I think they would be yummy with chopped nuts in them. Last time I made them I added little bits of cut up strawberries so really any fruit can be added too.