Pancake Mix Sour Cream Streusel Coffee Cake

Ingredients

• 0.3 cup firmly brown sugar dark packed
• 0.3 cup butter softened
• 1 large eggs slightly beaten (see notes on halving)
• 1.5 tsp ground cinnamon 
• 0.3 cup nuts chopped
• 2 cups pancake mix (I used Hungry Jack Complete Buttermilk)
• 1 cup cup heavy whipping cream sour
• 0.5 cup sugar 
• 0.3 cup vegetable oil (Crisco, shortening okay too)

Equipment

• bowl
• frying pan
• oven
• baking pan
• toothpicks
• muffin liners

Directions

1. Heat oven to 350°F (175°C). Spray a 9-inch (23 cm) square or round baking pan with non-stick cooking spray or line about 20 to 22 cupcake cups with paper liners. I used square cupcake cups and pushed round liners into them so the cupcakes would bake as squares.
2. Mix pancake mix, brown sugar, 1 teaspoon cinnamon, chopped nuts and butter for topping in a medium bowl until combined. Set aside.
3. Combine pancake mix, sugar and 1 teaspoon cinnamon.
4. Add sour cream, oil and egg. Blend just until dry ingredients are moistened.
5. Spread half the batter into prepared pan, sprinkle with half the topping mixture.
6. Spread with remaining batter and sprinkle with remaining topping. If making as cupcakes, just divide the batter evenly between the muffin cups and spoon topping.
7. Bake 30 to 35 minutes for a full cake or about 20 minutes for cupcakes. Cakes are done when a toothpick inserted in center comes out clean.
8. Serve garnished with powdered sugar, if desired.