Description
An easy coffee cake recipe using a yellow cake mix, featuring a cinnamon streusel filling and optional pecan topping, perfect for breakfast or dessert.
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 1/4 cup (57g) unsalted butter, melted
- 1 cup (198g) light or dark brown sugar, packed
- 1 tbsp ground cinnamon
- 1 cup (114g) finely chopped pecans (optional)
- 3 large eggs
- 1 1/2 cups (340g) sour cream
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch square baking pan by lightly greasing it.
- For the streusel filling, take 2/3 cup of the dry cake mix and place it in a medium bowl. Incorporate the melted butter, brown sugar, and ground cinnamon. If using, add the chopped pecans and mix until combined. Set this crumbly mixture aside.
- To prepare the cake batter, combine the remaining cake mix with the eggs and sour cream in a large bowl. Mix thoroughly until the batter is smooth.
- Pour half of your prepared cake batter into the greased baking pan, spreading it evenly.
- Sprinkle half of the streusel filling over the batter layer.
- Carefully spoon the remaining cake batter over the streusel, gently spreading it to form an even layer. An offset spatula, lightly greased, can aid in this process without disturbing the streusel below.
- Distribute the remaining streusel mixture over the top of the cake batter to create a delightful crumb topping.
- Bake the coffee cake for 45 minutes to 1 hour. Begin checking for doneness at 45 minutes by inserting a toothpick or thin skewer into the center; it should come out clean.
- Once baked, remove from the oven and allow to cool before slicing and serving.
Notes
- Pecans are optional for a nut-free version.
- Use light or dark brown sugar based on preference for flavor intensity.
- Ensure the pan is well-greased to prevent sticking.