Description
This classic Coffee Cake recipe combines the convenience of yellow cake mix with a rich cinnamon streusel swirl and a smooth vanilla glaze. Perfect for breakfast, brunch, or an afternoon treat, it features a tender crumb, buttery cinnamon topping, and a sweet finishing drizzle that makes every bite irresistible.
Ingredients
Streusel Mixture
- 1 cup light brown sugar (packed)
- 1 ¼ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 10 Tablespoons unsalted butter (cold and cubed)
Cake Batter
- 13.5 ounce yellow cake mix
- 5 ounce instant vanilla pudding (not cook and serve)
- ½ cup vegetable oil
- ¾ cup water
- 1 teaspoon vanilla extract
- 1 teaspoon butter flavoring
Vanilla Glaze
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 Tablespoons milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9" x 13" glass or metal baking pan with cooking spray or line it with parchment paper for easy cleanup. Set aside.
- Make Cinnamon Streusel: In a medium bowl, combine the brown sugar, all-purpose flour, and ground cinnamon. Cut in the cold, cubed butter using a pastry blender or two forks until the mixture resembles coarse crumbs. Chill in the refrigerator while preparing the batter.
- Prepare Cake Batter: In a large mixing bowl, beat together the yellow cake mix, instant vanilla pudding mix, vegetable oil, water, vanilla extract, and butter flavoring with an electric mixer until smooth and well combined.
- Layer Batter and Streusel: Pour half of the cake batter into the prepared pan, spreading it out into an even layer. Sprinkle half of the cinnamon streusel mixture evenly over the batter.
- Add Remaining Batter and Streusel: Dollop the remaining cake batter over the cinnamon layer and gently spread it out with a spatula. It’s okay if some streusel shows through. Finally, sprinkle the rest of the cinnamon streusel on top.
- Bake the Cake: Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden with a slightly crisp streusel crust. Remove from oven and let cool completely in the pan.
- Prepare Vanilla Glaze: In a small bowl, whisk together the powdered sugar, vanilla extract, and 1 to 2 tablespoons of milk until smooth. Adjust milk quantity to reach desired glaze consistency.
- Glaze and Serve: Drizzle the vanilla glaze evenly over the cooled coffee cake. Slice and serve.
Notes
- For best results, use cold butter for the streusel to achieve a crumbly texture.
- This cake is best served at room temperature after the glaze has set.
- You can substitute dairy milk with any plant-based milk for a dairy-free option.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat slices gently in the microwave for a warm treat.
