Description
This Cake Mix Coffee Cake combines the convenience of a cake mix with a delicious homemade streusel topping featuring toasted sugared almonds and cinnamon. Moist and flavorful thanks to the addition of instant pudding and 7UP soda, this coffee cake is perfect for breakfast, brunch, or dessert, delivering a perfect balance of sweetness and crunch.
Ingredients
Scale
Streusel Topping
- ½ cup dark brown sugar (107 grams)
- ½ cup chopped toasted sugared slivered almonds (or pecans) (57 grams)
- 1 teaspoon ground cinnamon (3 grams)
Cake Batter
- 15.25 ounces yellow cake mix (432 grams, 1 box)
- 3.4 ounces Instant Vanilla Pudding mix (96 grams, 1 box)
- ¾ cup canola oil (150 grams)
- ¾ cup 7UP® lemon-lime soda (170 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- 4 large eggs (200 grams, room temperature)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking pan with nonstick spray. Set it aside while you prepare the batter and topping.
- Make the Streusel Topping: In a bowl, combine the dark brown sugar, chopped toasted sugared slivered almonds (or pecans), and ground cinnamon. Set this streusel aside until you’re ready to use it.
- Mix the Cake Batter: In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, canola oil, 7UP soda, and vanilla extract. Mix well until smooth. Then add the eggs one at a time, mixing thoroughly after each addition to create a well-incorporated batter.
- Layer Batter in Pan: Pour about half of the cake batter into the prepared baking pan, spreading it evenly.
- Add First Streusel Layer and Swirl: Sprinkle half of the streusel mixture evenly over the batter. Using a table knife, gently swirl the streusel through the batter to create marbled pockets of flavor.
- Add Remaining Batter: Pour the remaining half of the batter on top of the swirled layer, spreading it evenly.
- Add Second Streusel Layer and Swirl: Sprinkle the remaining streusel mixture over the batter and swirl it through again with your knife.
- Top with Extra Nuts: Sprinkle additional chopped almonds or pecans on top to add extra crunch and visual appeal.
- Bake the Coffee Cake: Place the pan in the preheated oven and bake for 40 to 50 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and place it on a cooling rack. Allow it to cool before slicing and serving.
Notes
- You can substitute pecans for almonds in the streusel topping for a different flavor.
- Ensure eggs are at room temperature to help the batter mix evenly and create a better texture.
- Swirling the streusel creates a beautiful marbled effect and helps flavor disperse throughout the cake.
- Store leftover coffee cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- If the top begins to brown too quickly during baking, loosely cover with aluminum foil to prevent burning.
