Description
This Cake Mix Coffee Cake is a quick and delicious treat perfect for breakfast or an afternoon snack. Made with a yellow cake mix base combined with sour cream for moistness, it features a crumbly cinnamon streusel topping that adds a perfect sweet and spicy crunch. Easy to prepare and bake, it’s an ideal recipe for satisfying your coffee cake cravings without the fuss.
Ingredients
Scale
Cake Batter
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Streusel Topping
- 1/2 cup brown sugar, packed
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, softened
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan to ensure the cake does not stick.
- Make the Cake Batter: In a large bowl, combine the yellow cake mix, sour cream, vegetable oil, eggs, and vanilla extract. Beat the mixture with a hand mixer or whisk until it is smooth and fully combined, about 2 minutes.
- Make the Streusel Topping: In a separate small bowl, mix the brown sugar, all-purpose flour, and ground cinnamon. Add the softened unsalted butter and use a fork or your fingers to blend everything together until crumbly and coarse.
- Layer the Cake and Streusel: Pour half of the cake batter into the prepared pan and smooth it evenly. Sprinkle half of the streusel mixture over the batter to create a layer.
- Add Remaining Cake Batter and Streusel: Pour the remaining cake batter on top of the streusel layer and spread it evenly. Then sprinkle the rest of the streusel topping over the batter to cover it uniformly.
- Bake: Place the pan in the oven and bake for 35-40 minutes. Check doneness by inserting a toothpick into the center — it should come out clean. If the top starts to brown too quickly, loosely cover the pan with aluminum foil halfway through baking.
- Cool and Serve: Allow the coffee cake to cool in the pan for about 10 minutes. Then transfer it to a wire rack and let it cool slightly before slicing. Serve warm or at room temperature for the best flavor.
Notes
- Use sour cream to keep the cake moist and tender.
- If you don’t have unsalted butter, reduce salt in other ingredients slightly.
- You can substitute vanilla extract with almond extract for a different aroma.
- Covering the cake halfway through baking prevents the streusel topping from burning while ensuring the cake cooks through.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
