Description
This Cake Mix Coffee Cake is a delicious and easy-to-make dessert, perfect for breakfast or an afternoon treat. With a soft, moist cake base, cinnamon streusel swirl, and a sweet glaze, it’s sure to be a crowd favorite!
Ingredients
-
For the Cake:
- 1 box yellow cake mix
- 1 cup sour cream
- 4 large eggs
- ½ cup vegetable oil
For the Cinnamon Streusel:
- 1 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- ½ cup chopped pecans (optional)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
-
Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
In a large bowl, combine the cake mix, sour cream, eggs, and vegetable oil. Mix until smooth. -
Make the Cinnamon Streusel:
In a separate bowl, mix together the brown sugar, cinnamon, and chopped pecans (if using). -
Layer the Cake and Streusel:
Pour half of the cake batter into the prepared baking dish and spread it evenly.
Sprinkle half of the cinnamon streusel mixture over the batter.
Add the remaining cake batter on top and spread it out smoothly.
Sprinkle the rest of the streusel mixture on top. -
Bake and Cool:
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 20 minutes. -
Make and Add the Glaze:
In a bowl, mix the powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the slightly warm coffee cake.
Notes
- Feel free to add more or less cinnamon to the streusel depending on your preference.
- Pecans are optional, but they add a nice crunch. You could also substitute with walnuts or leave them out entirely.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 35g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg