Dear Inventor of Coffee Cake, I love you. You figured out a way that eating cake is appropriate for breakfast! It’s brilliant, just brilliant.
In my hospitality experiences, I’ve found it’s important to have a go-to coffee cake recipe in your back pocket. My friend makes a delicious sour cream coffee cake that she has brought to bridal showers, on vacations and more.
I stumbled upon this quick, easy coffee cake a few Christmases ago. This is a QUICK, easy recipe that people love! I always bring this to family brunch gatherings and work breakfasts. It is super easy and CRAZY moist. I love it!!
Makes 12-16 servings
15 minutes of prep
60-75 minutes cooking (plus cooling time)
- 1 yellow cake mix
- 2 3.4 ounce packages of instant pudding (I usually do two vanillas; the original recipe calls for one vanilla and one butterscotch)
- 4 eggs
- 1 c. water
- 1 c. oil
- 1 c. packed brown sugar
- 1 T. ground cinnamon
- (extra spices – I use cloves, ginger and pumpkin pie spice in the fall!!)
- 1 c. walnuts (optional)
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
- In a medium bowl, stir together the cake mix and pudding mixes. Add the eggs, oil and water and mix until well blended. In a small bowl, stir together the brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spread evenly. You basically want to just barely cover the pan. Sprinkle with half of the brown sugar cinnamon mixture. Cover with the rest of the batter, and sprinkle with the rest of the brown sugar mixture.
- Bake for 20 minutes in the preheated oven, then turn the oven down to 325 degrees F (165 degrees C) and bake for an additional 45 minutes. Check to see if it is done by sticking in a skewer. A few moist crumbs will stick to skewer when done. I’ve needed to go much longer – even up to 60 additional minutes.
- Let cool. Cut and serve.