This Coffee Cake is so easy and yummy! You’re going to love this moist cake with a with buttery cinnamon and sugar crumb topping.
Coffee Cake Recipe
This coffee cake is light and fluffy, yet moist and delicious. It starts with a box mix, making it simple! It is so easy to do and I almost always have all the ingredients on hand. This is a pretty versatile dish, too — you can add things or take them away as you like. You can add chopped up apples to the crumb topping. Blueberries or shredded coconut make great additions, too! My favorite substitution is using coconut oil instead of vegetable or canola oil. It adds a slight coconut-y flavor which I love, plus it is better for you!
Works Well For A Crowd
This coffee cake is a great dish if you are have guests over. It is relatively cheap to make and it serves up to 15 people (depending on how hungry everyone is). It is a winner for kids and adults alike! For a breakfast spread that rivals any B&B, serve with eggs, bacon, fruit, and yogurt. For more breakfast ideas, check out our post 35+ Easy Breakfast Ideas.
Coffee Cake Ingredients
- Cake Batter Dry Ingredients:
- Yellow Cake Mix
- Vanilla Pudding Mix – Adding pudding mix to your cakes makes them so rich and moist!
- Cake Batter Wet Ingredients:
- Buttermilk – This gives your coffee cake a bright, tangy flavor and adds to the moisture. You can substitute regular milk with 1 teaspoon lemon juice if needed.
- Oil – I like to use coconut oil, but you can use vegetable oil or canola oil.
- Large Eggs
- Sour Cream – This will truly take your cake to the next level. Don’t leave it out!
- Streusel Topping:
- Light Brown Sugar
- White Sugar
- All-Purpose Flour
- Unsalted Butter – The butter needs to be very cold, not room temperature. Pop it in the freezer for a few minutes if needed. If the butter is too warm, then you won’t get that delicious crumbly texture.
- Walnuts – The nuts are optional. You could also use pecans!
- In a large bowl, whisk together all the dry and wet cake batter ingredients, except for the sour cream. Then, fold in the sour cream using a spatula or large spoon.
- Pour into a 9×13 baking dish.
- Then a separate bowl, combine all topping ingredients except butter and walnuts.
- Cut the butter into small cubes and add to flour mixture. Mix with a fork, a pastry cutter, or your hands until crumbly. Stir in the walnuts.
- Sprinkle half of the topping onto the cake and use a knife to swirl the cinnamon mixture into the cake batter. Pour the rest of the mixture evenly over the top. Bake for 45 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
- Finally, cut and serve! This coffee cake is delicious warm or cooled. Store any leftovers in an airtight container or cover the pan with plastic wrap.
More Recipes Like This
If you love this recipe, you should also try our other yummy flavors! Our Blueberry Cream Cheese Coffee Cake is one of my all time favorites! Although I think it is a pretty close tie with our Chocolate Chip Pumpkin Coffee Cake. Both are so good, you can’t go wrong! It works out fine because I can make the Pumpkin during Fall and the Blueberry in the spring. And you definitely want to try our Cranberry Almond Coffee Cake during the Holidays.
How To Make Coffee Cake
For the Cake:
- Preheat oven to 350 degrees. In a large bowl, combine cake mix, water, buttermilk, oil, eggs, pudding mix. Beat with a mixer for about 2 minutes. Fold in sour cream.
- In a smaller bowl, combine sugars, flour, cinnamon, and salt. Cut butter into small pieces and add to the sugar mixture. Mix together with a fork or pastry blender until crumbly. Stir in walnuts.
- Pour batter into a greased 9×13 glass baking dish. Sprinkle half of the topping over the batter. Use a knife to swirl the mixture throughout the cake.
- Top evenly with remaining topping.
- Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean.
- 9×13 inch pan