Breakfast
Vintage Coffee Cake
This Vintage Coffee Cake made from a box of cake mix is tender and moist with lots of cinnamon flavor
- Serves 12
- Prep 12 minutes
- Cook 40 minutes
- Total 52 minutes
Quick and Easy Recipe
This shortcut coffee cake only takes a few minutes to prep. Just mix a box of yellow cake mix (I use Duncan Hines or Betty Crocker) with a cup of sour cream, a little water and vegetable oil, and 4 eggs.
Spread half the batter in a greased 9×13-inch pan and sprinkle a mixture of brown sugar and cinnamon on top. Then repeat the layers and pop in the oven. Easy Peasy.
Once the cake has cooled, drizzle on a mixture of powdered sugar, heavy cream, and vanilla extract.
Variation
If you wish, you could bake this Vintage Coffee Cake in a Bundt pan for about 50 minutes.
Storage
Can be stored at room temperature in an airtight container for 4 to 5 days.
Who can complain about starting the day with cake? Not me.
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Try these other awesome coffee cakes. This Crescent Roll Coffee Cake is another simple coffee cake made with crescent rolls in a 9-inch cake pan. The flavor of this White Chocolate and Macadamia Nut Cake can’t be beat. Love those buttery, crunchy macadamia nuts! Apple Crisp Coffee Cake is by far the most popular coffee cake recipe on Hebeli. Perfect for the fall but so good you’ll want to eat it all year long. Bananas Foster Coffee Cake is flavored with bananas, rum, and pecans. Yum!
Recipe
Vintage Coffee Cake
This Vintage Coffee Cake made from a box of cake mix is tender and moist with lots of cinnamon flavor and a powdered sugar glaze. It’s a wonderful way to start the day.
- Serves 12
- Prep 12 minutes
- Cook 40 minutes
- Total 52 minutes
Ingredients
- 1 box yellow cake mix
- 1 cup sour cream
- 1/3 cup vegetable oil
- 1/4 cup water
- 4 large eggs
- 2/3 cup packed light brown sugar
- 1 1/4 teaspoons cinnamon
Glaze
- 1 cup powdered sugar
- 3 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 325 degrees and spray a 9×13-inch baking dish with cooking spray.
- 2
In a large mixing bowl, combine cake mix, sour cream, vegetable oil, water, and eggs. Mix well.
- 3
In a small bowl, stir together brown sugar and cinnamon.
- 4
Pour half of batter into prepared pan and spread evenly. Sprinkle with half the brown sugar mixture.
- 5
Pour remaining batter on top and spread evenly. Sprinkle remaining brown sugar mixture on top.
- 6
Bake for 40 to 50 minutes, or until cake is set. Let cool slightly.
- 7
Mix together all glaze ingredients in a small bowl and drizzle on top of cooled cake.
Equipment
- 9×13-inch Baking Pan
Nutrition
- Calories345 kcal
- Carbohydrates52 g
- Protein4 g
- Fat14 g
- Saturated Fat5 g
- Polyunsaturated Fat4 g
- Monounsaturated Fat3 g
- Trans Fat0.1 g
- Cholesterol78 mg
- Sodium293 mg
- Potassium85 mg
- Fiber1 g
- Sugar38 g
- Vitamin A265 IU
- Vitamin C0.2 mg
- Calcium118 mg
- Iron1 mg
