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Home » Recipes » Breakfast & Brunch

Cinnamon Streusel Coffee Cake

June 15, 2021 by brooke 4 Comments

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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 with a cup of coffee

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.

whole cinnamon streusel coffee cake in baking pan

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
cut slice of cake showing inside and glaze drip

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.
first layer of batter
added streusel on top
freshly baked coffee cake
  • 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.
cinnamon streusel coffee cake with  glaze

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.

multiple slices of cake on different plates

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 with a cup of coffee.

Cinnamon Streusel Coffee Cake

brooke
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.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 40 mins
Course Breakfast, Dessert
Cuisine American
Servings 16
Calories 413 kcal

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 teaspoon salt
  • 1 teaspoon vanilla

For the Streusel:

  • 1½ cups graham crackers, 11 sheets crushed
  • ¾ cup chopped pecans
  • ¾ cup brown sugar
  • 2 teaspoon cinnamon
  • ⅔ cup melted butter

For the Glaze:

  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • milk to make it a drizzling consistency

Instructions
 

  • Preheat oven to 350 F and line a 9x13 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.

Notes

I have added fresh fruit into this before and it was also excellent.
I do not measure out my graham crackers because I know that 11 rectangles is close and so that is the method of "measuring" that I do.
Cakes will have the best results if made with room temperature ingredients. I like to pull my butter, eggs, sour cream and buttermilk out of the fridge an hour or two before I start baking. 
This cake can be stored at room temperature for 3-4 days or also in the freezer for 1-2 months. Just make sure it is stored in an airtight container to remain fresh.
I have given both cups and grams as measurements. Grams will be more precise, and also make it an easier clean up. If you don’t have a kitchen scale, no problem! 

Nutrition

Calories: 413kcalCarbohydrates: 53gProtein: 4gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 73mgSodium: 471mgPotassium: 115mgFiber: 1gSugar: 34gVitamin A: 386IUVitamin C: 1mgCalcium: 122mgIron: 1mg
Keyword cinnamon, coffee cake, graham crackers, streusel
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Kathleen Dolan

    November 12, 2021 at 3:43 pm

    Hi! Do you think I could make this in a bundt pan? Thanks!

    Reply
    • brooke

      November 12, 2021 at 3:56 pm

      I don't see why not. Although I am not sure for baking times etc.

      Reply
  2. Amy

    December 02, 2021 at 11:03 am

    5 stars
    This cake is absolutely amazing! We made for our Thanksgiving breakfast and we all loved it!!

    Reply
  3. Sara

    April 18, 2022 at 12:34 pm

    5 stars
    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!

    Reply

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Hi! I'm Brooke,

Welcome to the SALTED sweets! I am a self-taught baker, dessert lover, and mom of three. My hope is to share my love language of sweet and simple baked goods with you. More about me...

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