I have fond memories of looking for a slice of this in church growing up during our "Coffee Fellowship" time (a time between church and Sunday School) and have been thinking of it even more lately, because the dear lady who always made it passed away just before Christmas.
I thought of her as I made it and smelled it baking in our oven and remembered the treat I always thought it was!
The title on her recipe is Sour Cream Bundt Cake, but we always had it in a loaf size and I always thought of it as Coffee Cake Bread.
Mix in a small bowl and set aside:
1/2 c. sugar
2 T. cinnamon
In a large bowl mix:
1 box yellow cake mix
1 small box instant vanilla pudding (3.4 oz.)
4 extra large eggs
1 c. sour cream (8 oz.)
1 t. butter flavoring
1 t. vanilla extract
1/2 c. oil
3/4 c. hot water
Beat all together with an electric mixer on high speed until well mixed. Grease and flour a bundt pan or two loaf pans. Sprinkle ground nuts in bottom of pan. Pour 1/3 batter in pan. Sprinkle 1/2 cinnamon sugar mixture on top of that. Repeat layers and finish with last of batter. You can save a small amount of cinnamon sugar for the top if desired. Bake at 350 for about 1 hour. Loaves can be frozen.