Description
Mix Coffee Cake is a simple and delicious cake that combines a moist yellow cake base with a cinnamon sugar swirl and optional nut topping. Perfect for breakfast, brunch, or dessert, this recipe uses a cake mix for quick preparation and offers a delightful balance of sweet and spiced flavors, with an optional glaze for extra sweetness.
Ingredients
Scale
Cake Batter
- 1 box yellow cake mix (15.25 oz)
- 1 cup sour cream
- 3 large eggs
- 1/3 cup vegetable oil
- 1/4 cup water
- 1 tablespoon vanilla extract
Cinnamon Swirl
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup chopped pecans or walnuts (optional)
Glaze (optional)
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or a bundt pan to prevent sticking.
- Make the Cake Batter: In a large mixing bowl, combine the yellow cake mix, sour cream, eggs, vegetable oil, water, and vanilla extract. Beat the mixture until it is smooth and well combined, ensuring no lumps remain.
- Prepare Cinnamon Swirl Mixture: In a small bowl, mix together the brown sugar, ground cinnamon, and chopped nuts if using. This will create the flavorful cinnamon swirl that layers within the cake.
- Layer Batter and Swirl: Pour half of the cake batter into the prepared pan, spreading it evenly. Sprinkle half of the cinnamon sugar mixture over the batter. Pour the remaining batter on top and then sprinkle the remaining cinnamon mixture evenly over the top. If desired, use a knife to gently swirl the cinnamon sugar into the batter for a marbled effect.
- Bake the Cake: Place the pan in the preheated oven and bake for 35–40 minutes if using a 9×13 inch pan, or 45–50 minutes if using a bundt pan. The cake is done when a toothpick inserted into the center comes out clean.
- Cool and Glaze: Allow the cake to cool slightly. If you choose to use the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle this glaze over the warm cake for added sweetness and moisture.
- Serve: Serve the coffee cake warm or at room temperature. It pairs wonderfully with coffee or tea.
Notes
- This cake is perfect for breakfast, brunch, or dessert.
- You can substitute plain Greek yogurt for sour cream if preferred.
- Store the cake covered at room temperature for up to 3 days.
- For longer freshness, refrigerate the cake.
