When my mother brought this recipe home back in the 70s, handwritten on the back of a card, I was amazed: you didn’t have to follow the cake mix directions? You could go off box?
Apple-Cinnamon Coffee Cake
1 yellow cake mix
1 package instant vanilla pudding (if you use cake mix with pudding, leave this out)
1/2 cup vegetable oil
1 cup sour cream
Mix–beat five minutes (with my mother’s handmixer, this was a proper commitment)
3 medium apples (Mom’s recipe says Jonathan, I say Macintosh, but a little Granny Smith mixed in is a fine thing too)
1/2 cup sugar
1/2 cup chopped nuts
2 teaspoons cinnamon
Peel, core, and dice the apples. Mix with the sugar, cinnamon, and nuts.
Grease 10-inch angel food pan (that’s from the original recipe, I usually use a 9X13″ rectangle, and probably nothing bad would happen if you used a bundt pan)
Spread half the batter in the pan (it is surprising hard to judge how much batter is half the batter, but even uneven layers are delicious layers). Top with half the apple/cinnamon mixture, then add the rest of the batter, then the rest of the topping.
Bake at 350F for one hour.