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Cinnamon Coffee Cake
This delicious cinnamon coffee cake is super easy to make with a box cake base, but is dressed up with a cinnamon swirl and glaze that make it look like it comes from a bakery.
Course
Breakfast, Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
12
servings
Calories
559
kcal
Author
Leigh Anne Wilkes
Ingredients
Batter:
1
yellow cake mix
3/4
C
oil
1/2
C
brown sugar
4
eggs
8
oz.
sour cream
Cinnamon Swirl:
1
C
brown sugar
1
Tbsp
cinnamon
1
C
chopped pecans
I left out
Icing:
1
C
powdered sugar
3
Tbsp
milk
1
tsp
vanilla
1
Tbsp
softened butter
Instructions
To prepare icing blend all 4 ingredients well and drizzle over cake while still warm
With an electric mixer blend cake mix, oil brown sugar, eggs and sour cream
For the cinnamon swirl, mix the brown sugar, cinnamon and chopped pecans in a separate bowl. Heat oven to 325 degrees
Grease and flour a 9 x 13 cake pan
Pour half of the cake batter into the baking pan
Sprinkle half of the cinnamon mixture and swirl over the batter lightly
Pour the rest of the cake batter into the pan
Sprinkle with the rest of the cinnamon nut mixture over the top of the batter
Run a knife through the cake, mix to swirl the cinnamon - be careful not to touch the bottom of the pan with the knife
Bake for 35-45 minutes
Drizzle icing over the top of the baked cake while still warm. Enjoy!
Nutrition
Calories:
559
kcal
|
Carbohydrates:
75
g
|
Protein:
4
g
|
Fat:
27
g
|
Saturated Fat:
5
g
|
Cholesterol:
67
mg
|
Sodium:
367
mg
|
Potassium:
145
mg
|
Fiber:
1
g
|
Sugar:
56
g
|
Vitamin A:
240
IU
|
Vitamin C:
0.2
mg
|
Calcium:
160
mg
|
Iron:
1.7
mg