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 pan...it's a 9x13 and that means there is plenty of coffee cake. Some for breakfast, some for snack, some for second breakfast :)

(Print)
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

Directions:

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.