Easy Cinnamon Coffee Cake
Whether you're preparing it for a weekend breakfast, an afternoon snack, or even a special occasion, this cake is guaranteed to impress with its rich flavor and irresistible texture.
Equipment
- Bundt Pan
- Electric Mixer
- Wire Rack
- Small Bowl
Ingredients
For the Streusel
- 1 cup finely chopped pecans
- 1 cup all-purpose flour
- 1 cup light brown sugar
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup (1 stick) butter, cut into small cubes and chilled (salted or unsalted butter both work)
For the Cake
- 1 (15.25 ounce) box yellow cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- ½ cup vegetable oil
- 1 cup water
- 4 large eggs
For the Glaze
- 1 cup confectioners’ sugar
- 2 tablespoons milk
- 1 tablespoons vanilla extract
Instructions
Making the Streusel
- In a medium bowl, mix together the finely chopped pecans, flour, brown sugar, cinnamon, nutmeg, and salt. The chopped pecans should be small enough to blend evenly into the streusel, but not powdered. (Tip: If you’re using pre-chopped pecans, pulse them a few times in a food processor to make them smaller.)
- Cube your chilled butter into small pieces, and add it to the dry ingredients. Use your fingers or a pastry cutter to combine the mixture until it forms a crumble that resembles wet sand. Be sure that the butter is fully incorporated with no dry pockets of flour. Set the streusel aside while you prepare the cake batter.
Mixing the Cake Batter
- In a large mixing bowl, combine the yellow cake mix, vanilla pudding mix, vegetable oil, water, and eggs. Using an electric mixer, begin mixing on low speed for about 30 seconds to combine the ingredients.
- Increase the speed to medium-high and beat the mixture for about 2 minutes. The batter should be smooth and well-blended. Scrape down the sides of the bowl as needed to ensure even mixing.
Layering the Cake and Streusel
- Grease and flour your Bundt pan generously. This will help the cake come out easily after baking. (Tip: You can also use a non-stick baking spray designed for bundt pans for extra assurance.)
- Sprinkle half of the streusel mixture evenly into the bottom of the prepared pan. This layer will form the top of the cake once it’s inverted after baking, so make sure it’s spread out well.
- Carefully spoon half of the cake batter over the streusel layer. Use a spatula to spread it evenly across the pan.
- Sprinkle the remaining streusel evenly over the cake batter, covering it completely.
- Spoon the remaining cake batter on top of the streusel, smoothing it out with your spatula. Don’t worry if it’s a little messy – it will all come together beautifully when baked.
Baking the Cake
- Place the Bundt pan in the oven and bake at 350°F for about 50 minutes, or until a toothpick inserted into the center comes out clean. The cake should have a golden brown color, and the streusel should be slightly crispy on top.
- Once baked, allow the cake to cool in the pan on a wire rack for about 15 minutes. Then, carefully invert the cake onto the wire rack and let it cool completely for at least 2 hours before glazing.