Cinnamon Coffee Cake

by Katie on May 22, 2013

I’ve been making this Cinnamon Coffee Cake forever. Okay, forever might be a bit of a stretch, but it’s been in my recipe box for a long time. I most recently made it for my sister’s baby shower.

It is one of my go-to recipes for a brunch or breakfast. I love it because it is so moist and doesn’t dry out like some coffee cakes tend to do.  You can easily make it a day or two ahead with no problems. It’s Delicious!

I got this recipe from The Cake Mix Doctor cookbook. It’s a great cookbook with lots of good recipes that all start with a cake mix so they are easy and super quick to make. I would highly recommend it. I also have Chocolate from the Cake Mix Doctor and Cupcakes: From the Cake Mix Doctor (both of these are great, as well).

Oh, and I got The Cake Mix Doctor Bakes Gluten-Free for Christmas, which happens to be the only one I can use now for my own eating enjoyment (boo!). If you eat gluten free as well, you will want to check out my Gluten Free Cinnamon Coffee Cake recipe (which is an adapted version of the recipe below).

{Just to let you know…if you purchase a book from Amazon through one of my links I earn a small portion of the sale.  I purchased the books I own myself and I’m only recommending them because I really enjoy them.}

Cinnamon Coffee Cake (from a cake mix) | The Cutting Back Kitchen

Cinnamon Coffee Cake

Yield: 16 servings

Ingredients

  • Filling and Cake
  • 1/3 cup packed light brown sugar
  • 2 teaspoon ground cinnamon
  • 1/2 cup chopped pecans
  • 1 yellow cake mix (18.25 oz.)
  • 1 package instant vanilla pudding mix (3.4 oz.)
  • 3/4 cup vegetable oil
  • 3/4 cup water
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Glaze
  • 1 cup confectioners' sugar, sifted
  • 2 Tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Place a rack in the center of the oven and preheat oven to 350 F. Lightly mist a 12 cup Bundt pan with vegetable oil spray, then dust with flour (see note below for what I do instead). Shake out excess flour.
  2. For the filling place the cinnamon and brown sugar in a bowl and stir until well combined. Set the bowl aside.
  3. Sprinkle the pecans in the bottom of the prepared pan. Set the pan aside. Place the cake mix, pudding mix, oil, water, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrap the sides of the bowl with a spatula. Increase the mixer speed to medium and beat 2 more minutes. The batter should be thick and smooth.
  4. Pour one third of the batter into the prepared pan. Scatter half of the filling over the batter. Pour another third of the batter over the filling. Scatter the remaining filling over the batter and top with the rest of the batter. Smooth the top with a spatula and place in the oven.
  5. Bake until golden and springs back when lightly pressed with your finger, about 58-60 minutes. Remove the pan from the oven and place on a wire rack to cool for 20 minutes. Run a knife around the edge and invert it onto the rack. Cool for 30 minutes more.
  6. Meanwhile, prepare the glaze. Place the confectioners' sugar, milk, and vanilla in a small bowl and stir until smooth. Place the cooled cake on a serving platter and spoon the glaze over the cake. Cover the cake to keep it moist if you are making it ahead of time.

Notes

I personally use Pam for Baking instead of the whole greasing and flouring pan hoopla. And let me tell you...I grease a lot of pans for my cake business. It isn't quite as cost effective, BUT I never have problems with pans sticking, it's a lot less messy, and much quicker.

http://www.cuttingbackkitchen.com/2013/05/22/cinnamon-coffee-cake/

{ 3 comments… read them below or add one }

Kimberly May 22, 2013 at 9:59 am

I have one go-to breakfast type bread that I make for all occasions…having people over, showers, MOPS breakfast potlucks…this looks like a great addition to my very short list! :) I’m definitely going to try it. Thanks for sharing!
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Katie May 22, 2013 at 11:05 am

Hi Kimberly! Everyone needs at least one go-to breakfast bread/cake!! I hope you enjoy this recipe if you get a chance to make it :)

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mom May 22, 2013 at 9:10 pm

This is one of my favorites!

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