Sandy's Sour Cream Coffee Cake (1 Count)

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Buttery and full of sour cream, this bundt is ribboned with cinnamon, brown sugar
and nuts, then glazed with apricots.


Ingredients: Enriched Wheat Flour [wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid], Sugar, Sour Cream [cultured cream, nonfat milk, enzymes], Eggs, Butter, Brown Sugar, Walnuts,
Margarine [soybean oil, palm oil, water, salt, mono & diglycerides, nonfat dry milk, sunflower lecithin, natural flavor, vitamin A palmitate, beta carotene], Oil Blend [palm oil and soybean oil, with mono & diglycerides added], Apricot Glaze [sugar, water, glucose, apricot, pectin, natural flavor, citric acid, sodium alginate, agar agar, paprika (color)], Water, Salt, Cinnamon, Baking Powder [sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate],
Baking Soda, Natural Madagascar Vanilla, Modified Tapioca Starch.
Contains: Egg, Milk, Soy, Tree nuts, Wheat.

Defrosting/Handling Tips
Whole Cakes: Best when defrosted overnight in the box at room temperature. Once cake is defrosted | place back in cooler. Best when served at room temperature, it brings out the buttery flavor. Also great when served slightly
warmed in the microwave.

Shelf Life
Holds best when kept covered in cooler | away from the door and from foods with strong odors.

Frozen: 18 months

Room temp: 3 days

Refrigerated Display: 5 days