This is a super easy cinnamon streusel coffee cake using a cake mix as the base, a graham cracker, pecan and brown sugar streusel throughout and then drizzled in a light glaze.
CINNAMON STREUSEL COFFEE CAKE
My Mom was given this recipe years ago from a friend, and it has been a go to easy coffee cake recipe that I have brought to many different baby showers and other events when brunch food is needed. And every single time I make it and someone tries it they seem to rave about it. The original recipe just used a cake mix as is, but I have found that adding extra ingredients and tweaking it makes it even that much better without that much more work.
INGREDIENTS NEEDED
This is a fairly quick and easy cinnamon streusel coffee cake to make with most ingredients being things that are kept on hand.
- Yellow Cake mix
- Buttermilk, can also use milk or water
- Sour Cream
- Oil
- Eggs
- Salt
- Vanilla
- Graham Crackers
- Pecans
- Brown Sugar
- Cinnamon
- Butter
- Powdered Sugar
HOW TO MAKE THIS CINNAMON STREUSEL COFFEE CAKE
- Start by making the streusel. Mix together crushed graham crackers, pecans, brown sugar and cinnamon until combined. Stir in melted butter and set aside.
- In a large mixing bowl beat together cake mix, buttermilk, sour cream, oil, eggs, salt and vanilla on a low speed for about 30 seconds until incorporated and then on a medium speed for about 2-3 minutes.
- Pour half of the cake mixture into the greased pan. Sprinkle with half of the streusel mixture. Pour the remaining cake batter over the top, finishing with the rest of the streusel.
- Bake for about 40 minutes or until a light golden brown on top and a toothpick inserted in the center of the cake comes out clean.
- Make the glaze and drizzle over the top of the cake after it has cooled for at least 10-15 minutes.
TIPS AND TRICKS
This cake is very moist and can be made a day ahead of time if needed for an extra special breakfast. Just make sure you cover the top to keep it as fresh as possible.
This cake freezes well, so if there are any leftovers just place them in an airtight container and store up to a two months, defrosting as needed.
Pecans are not necessary if you do not like nuts, and no need to add extra of anything else.
It is always best when making a cake to make sure all ingredients are room temperature. Try and allow the buttermilk, sour cream, eggs, and butter to sit out for about an hour or two before making for best results.
If you love cinnamon you should also try my Mom’s Famous Cinnamon Rolls, or my Blueberry Coffee Cake Muffins.
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Cinnamon Streusel Coffee Cake
Ingredients
For the cake:
- 1 yellow cake mix (15.25 oz)
- ¾ cup buttermilk milk can work also
- ⅔ cup sour cream
- ⅓ cup oil
- 4 large eggs
- ½ tsp salt
- 1 tsp vanilla
For the Streusel:
- 1½ cups graham crackers, 11 sheets crushed
- ¾ cup chopped pecans
- ¾ cup brown sugar
- 2 tsp cinnamon
- ⅔ cup melted butter
For the Glaze:
- 1 cup powdered sugar
- 1 tsp vanilla
- milk to make it a drizzling consistency
Instructions
- Preheat oven to 350 F and line a 9×13 baking pan with parchment paper or cooking spray and set aside.
- Start by making the streusel. Mix together crushed graham crackers, pecans, brown sugar and cinnamon until combined. Stir in melted butter and set aside.
- In a large mixing bowl beat together cake mix, buttermilk, sour cream, oil, eggs, salt and vanilla on a low speed for about 30 seconds until incorporated and then on a medium speed for about 2-3 minutes.
- Pour half of the cake mixture into the greased pan. Sprinkle with half of the streusel mixture. Pour the remaining cake batter over the top, finishing with the rest of the streusel.
- Bake for about 40 minutes or until a light golden brown on top and a toothpick inserted in the center of the cake comes out clean.
- Make the glaze and drizzle over the top of the cake after it has cooled for at least 10-15 minutes.
Hi! Do you think I could make this in a bundt pan? Thanks!
I don’t see why not. Although I am not sure for baking times etc.
This cake is absolutely amazing! We made for our Thanksgiving breakfast and we all loved it!!
Perfect cake to enjoy with coffee! Brooke’s recipes are always easy to follow and SO delicious!! Highly recommend this cake – your guests will love it!