Sunday, April 12, 2020

Cake Mix Coffee Cake

This moist yellow cake with a cinnamon brown sugar crumble swirl and topping is the perfect breakfast!

I haven't made coffee cake in a while but I really love it. What's not to love about cake for breakfast?! This coffee cake utilizes cake mix and it makes the most moist coffee cake I've ever had. I loved the walnuts and the crumble swirl is fantastic coupled with it actually being a crumble topping too. Honestly, I really like that this isn't a little 9x9's a 9x13 and that means there is plenty of coffee cake. Some for breakfast, some for snack, some for second breakfast :)

What you need:
For the Cake:
  • 1 pkg. yellow cake mix
  • 1/2 cup water
  • 1/2 cup buttermilk
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 pkg. (3.4 oz) vanilla instant pudding mix
  • 1 cup sour cream
For the Topping:
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 cup all-purpose flour
  • 2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 cup unsalted butter
  • 1 cup walnuts, chopped
  1. For the cake: In a large bowl, combine cake mix, water, buttermilk, oil, eggs, and pudding mix until combined. Fold in sour cream.
  2. Pour into a greased 9x13-inch baking dish.
  3. For the topping: In a small bowl, combine sugars, flour, cinnamon, and salt.
  4. Cut butter into small pieces and add to sugar mixture. Cut with a pastry blender until crumbly.
  5. Stir in walnuts.
  6. Sprinkle half of the topping over the batter. Swirl into batter with a knife.
  7. Top batter with remaining topping.
  8. Bake in a preheated 350 degree oven for 35 to 45 minutes or until a toothpick inserted comes out clean.

Hands-down, my favorite coffee cake of all time is Sourdough Coffee Cake, but I've been really bad about feeding my starter and need to make a new one asap so I can have this again. I love when food bloggers get creative and make recipes like coffee cake into something new like these Coffee Cake Donuts from Chef in Training.

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