How To Make Cinnamon Coffee Cake
I have to share my best friend’s cinnamon coffee cake recipe that is so easy to make. It’s moist, delicious, and doesn’t need any frosting or topping. This yummy coffee cake recipe is so moist and is a perfect “make ahead” coffee cake for Sunday mornings, or any holiday morning.
You can freeze it and thaw it Christmas morning while you open presents. Anytime I can make something and freeze it the easier my morning is when fixing breakfast for family or friends on any holiday. My friend, Heather S. used to make this cake for me for years when I would head up to Salt Lake City, Utah for a visit.
I updated this post with new images because it’s one of my most popular recipes. Now, I can deliver a coffee cake to my best friend, Heather since I moved back to Salt Lake City, Utah. It’s the perfect cinnamon coffee cake, I promise.
She knows I will love anything she makes for me, but she also knows this is one of my favorite treats! I did change the recipe a bit, as we all do. I call it modifying my favorite recipes. This coffee cake is not your usual dry and crumbly coffee cake. You could serve this for a dessert “as is” without any frosting.
I am a cream cheese frosting lover and even I don’t need a frosting on this fluffy, moist, and creamy textured cake. Add a few mini chocolate chips and this is a perfect addition to any meal. The subtle cinnamon flavor is the best! My favorite Bundt cake pan: Nordic Ware ProForm Bundt, 12 Cup, Gray
Kitchen Items You May Need:
- 12-Cup Bundt Pan
- Stand Mixer or Hand Mixer
- Measuring Cups
- Measuring Spoons
- Spatula
- Cake Platter
Ingredients:
- Yellow Cake Mix: I prefer the Duncan Heinz brand but any kind will work
- Vanilla Instant Pudding: Makes the cake have a little extra moistness
- Sour Cream: Sour Cream is the moisture additive
- Oil: Oil helps make the cake moist
- Water: Helps make the cake more moist
- Eggs: Eggs bind the cake batter together – I usually use large eggs
- Chocolate Chips: These add a little tiny bonus to the cake – you might call it the secret ingredient
- White Sugar: Makes the cake be sweet
- Light Brown Sugar: Makes the cake be sweet
- Cinnamon: Just the right seasoning for a coffee cake
- Pecans, Optional: If you want some extra crunch, add some pecans
Cinnamon Coffee Cake Instructions
Step One: Gather Ingredients
Preheat oven to (350°F) = (176°C) degrees. Grease a 12-cup Bundt Pan.
Step Two: Blend the Cake Mixture
Blend the cake mix and instant pudding with the eggs, oil, sour cream, and water.
Step Three: Beat Until Fluffy
Beat the mixture until fluffy and smooth. Fold in the chocolate chips.
Step Four: Fold In Chocolate Chips
Stir the chocolate chips until evenly spread throughout the batter.
Step Five: Cinnamon Mixture
Blend the white sugar, brown sugar & cinnamon, and set aside. Pecan nuts are optional.
Step Six: Scoop Half the Mixture In The Pan
Scoop half of the batter into the Bundt pan.
Step Seven: Layer Half Of The Cinnamon Mixture
Sprinkle 1/2 of the cinnamon mixture on top of the first layer of batter.
Step Eight: Sprinkle Remaining Cinnamon Mixture
Then scoop the other half of the batter into the pan and sprinkle the remaining cinnamon-sugar mixture on top of the batter.
Step Nine: Stir Through Evenly
Stir in until evenly spread out.
Finished Product: Ready To Serve
- 1 package yellow cake mix, I prefer the Duncan Hines brand
- 1-5 ounce package vanilla INSTANT pudding
- 1 cup sour cream
- 1/2 cup oil
- 1/2 cup water
- 4 eggs, slightly beaten
- 3/4 cup chocolate chips, I prefer the mini chocolate chips
- 1/4 cup white sugar
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1 cup chopped pecans, optional
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Preheat oven to (350°F) = (176°C) degrees. Grease a 12-Cup Bundt Pan
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After blending the cake mix and instant pudding with the eggs, oil, sour cream, and water, fold in the chocolate chips.
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Blend the white sugar, brown sugar & cinnamon, and set aside. Pecan nuts are optional.
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Scoop half of the batter into the Bundt pan and sprinkle 1/2 of the cinnamon mixture on top of the first layer of batter.
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Spread the last of the batter and sprinkle the remaining cinnamon-sugar mixture on the top of the last layer of batter.
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Use your spoon to partially blend the last of the cinnamon mixture into the batter.
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Bake for about 55-60 minutes or until a toothpick comes out clean.
How do I store the leftover coffee cake?
We never have any leftovers but if you do have a piece or two left, cover it with some plastic wrap and let it sit on your countertop for up to 3 days.
Can I freeze the whole cake after baking it?
I have in fact frozen this cake ahead of time. Let it thaw a few hours before serving on your serving platter covered in plastic wrap to conserve the moistness.
Do I need to store the coffee cake in the refrigerator?
Some people like to store their coffee cakes in the refrigerator, this recipe has a different texture compared to a crumbling coffee cake. You do not need to store this in the refrigerator, your kitchen countertop works great.
What makes a coffee cake different than a cake?
Coffee cake is different than a regular cake because the typical cake is frosted. Coffee cake usually has a streusel topping or cinnamon with brown sugar swirled into the batter.
What makes coffee cake different?
Coffee cake is usually served in the morning with coffee or tea. It usually is more crumbly than this recipe. I like my coffee cake moist.
Does a coffee cake have coffee in it?
No, coffee cake does not have coffee in it. At least my recipe doesn’t have coffee in it. When I was growing up my mother always made a coffee cake with Bisquick, it was good but it was more dry and crumbly.
Is the coffee cake a dessert?
It actually could be a dessert, I would sprinkle some confectioner’s sugar on it to dress it up a bit. But to me, it’s beautiful as is.
What can I serve with this recipe?
- Cup of Coffee
- Tea
- Milk
- Orange Juice
- Hot Cocoa or Hot Chocolate
- Fresh Fruit
- Sliced Cheese
Final Word
Let me know if you make my favorite coffee cake, I need to start making two at a time now because it disappears way too fast around here! Be ready to hand out the recipe, my friends. It’s perfect for the holidays, trust me. God Bless this world, Linda
What a lovely cake, Linda! I’ll have to try it soon. Thanks for sharing another wonderful sounding recipe.
Try to stay dry… at least it’s supposed to move out of here in a couple of days. Hugs, Mare
I made this last night for my children and it’s delicious. Thanks for sharing.
Hi Alli, thank you for the 5 stars, my sweet friend! I’m so glad your children like it! Linda
Yum! This was so good! My whole family loved it! It really was easy, like you said! Thanks for sharing!
Hi Heidi, thank you for the 5 stars, my sweet friend! I’m glad you love the recipe as much as I do! Linda
I love bunt cakes! They are my favorite! And cinnamon? Yummy! Thank you for this recipe. I can’t wait to make this. I’ve made cinnamon coffee cakes before, but this sounds so decadent!
HI Deborah, thank you for the 5 stars, my sweet friend! It truly is decadent! We made it two days in a row for the family! My son in law bought 3 cake mixes in hopes I would make again and again! LOL! Linda