Cake Mix Sour Cream Coffee Cake
User Reviews
4.8
Cake Mix Sour Cream Coffee Cake
Description
The recipe starts by preparing a crumble topping from flour, brown sugar, white sugar, salt, cinnamon, and chilled butter cut into chunks and worked until crumbly. The cake batter mixes yellow cake mix, egg, sour cream, melted butter, and vanilla, with some lumps allowed to keep the texture tender. Half of the batter is spread in the pan, topped with half the crumble, then the remaining batter carefully layered on top, and finished with the rest of the crumble.
Baking at 350°F until a toothpick comes out clean results in a cake with a soft, moist interior contrasted by the crunchy cinnamon-sugar topping. The layering method provides an even distribution of topping and cake, giving a balanced flavor throughout.
This coffee cake is best served warm but can be enjoyed at room temperature. Adjustments in layering can simplify assembly by spreading all batter at once, topping with all crumble then baking. It pairs well with coffee or tea and serves well as a casual breakfast or dessert option.
Ingredients
- 1 package yellow cake mix (mix only, not prepared)
- 1 egg
- 1 cup sour cream (may sub plain greek yogurt)
- ¼ cup butter melted
- 1 teaspoon vanilla
Crumble Topping
- 1 ¼ cups flour
- ⅔ cup brown sugar
- ½ cup sugar
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup butter chilled and cut into cubes, 8 tablespoons
Instructions
- Preheat oven to 350 and grease a 9x13 inch baking dish with cooking spray.
- First prepare the crumble. Whisk together flour, brown sugar, sugar, salt, and cinnamon. Cut in chilled butter until crumbly. Set aside.
- Next prepare the cake. Combine cake mix, egg, sour cream, melted butter, and vanilla and mix until combined. It's okay if the batter still has some lumps.
- Spread half the cake batter in the bottom of the greased baking dish (see note.) Sprinkle with half of the crumble mixture. Grease a rubber spatula and gently spread the remaining batter over the crumble (this takes a little finessing but it's worth it if you just work with it.) Top with remaining crumble.
- Bake for 30-35 minutes until an inserted toothpick comes out clean. Serve warm.
Notes
- For easier assembly, spread entire batter in the pan, top with all crumble, and bake as directed.
- The thick batter may require careful spreading; greasing your spatula helps distribute it smoothly.
- Serve warm for best texture and flavor, though the cake also holds well at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 291mg | 12% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 576IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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