This is quite possibly the easiest coffee cake recipe in the world, aside from just buying a pre-made one at the local grocery store. It is nearly impossible to mess up, and we love here it here at our house. It results in a moist, dense cake that’s perfect with a cup of coffee. Besides, any recipe that allows you to eat cake for breakfast is a win in my book!
My Grandma was always one to do everything from-scratch and homemade, which I love. Then, she started realizing that a few shortcuts here and there really aren’t all that bad! I love that even more because it makes it so much easier to copy her in this day and age! So, this cake has a from-scratch taste with the convenience of a boxed mix. Again, a win-win situation! Enjoy!
Grandma’s Coffee Cake
- 1 box yellow cake mix
- 1 box instant pudding, vanilla or lemon
- 4 eggs
- 1 cup sour cream
- 1/2 cup oil
- 2 tsp. flour
- 2 tsp. cinnamon
- 1/2 cup sugar
- 1/2 cup chopped nuts (optional)
Preheat the oven to 350*. Grease a tube pan with a little oil or butter. Set aside.
In a large bowl, add all the cake ingredients. Using a stand mixer, beat for about 8 minutes. (Yes, I thought this seemed long, too, but it works!) The batter will end up very thick. Meanwhile, mix the filling ingredients in a small bowl and set aside.
In the cake pictured, I made two “ribbons” of filling. To do that, spoon approximately 1/3 of the batter into the prepared tube pan. Sprinkle about 1/2 of the filling over the batter. Repeat with another 1/3 of the batter and the rest of the filling. Spoon the remaining batter on the top and spread it as evenly as you can over the filling. (It’s a little tricky to spread since it’s so thick, so just do your best.)
Bake in preheated oven for about 50 minutes, or until cake is set. Cool completely in the pan.
Using a butter knife, run along the edge of the cake to make it easier to separate from the pan, and invert onto a plate. I made a quick glaze of powdered sugar and a little milk to drizzle on top.