Cinnamon Streusel Coffee Cake
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.
Ingredients
For the cake:
- 1 yellow cake mix (15.25 oz)
- ¾ cup (180 g) buttermilk milk can work also
- ⅔ cup (80 g) sour cream
- ⅓ cup (74.67 g) oil
- 4 large eggs
- ½ teaspoon (0.5 teaspoon) salt
- 1 teaspoon vanilla
For the Streusel:
- 1½ cups (13 g) graham crackers, 11 sheets crushed
- ¾ cup (81.75 g) chopped pecans
- ¾ cup (165 g) brown sugar
- 2 teaspoon cinnamon
- ⅔ cup (151.33 g) melted butter
For the Glaze:
- 1 cup (120 g) 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
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