Cake-Mix Coffee Cake

Recipe By: Christina Tosi

Cake-Mix Coffee Cake

Coffee cake is an excuse to eat cake for breakfast. And that’s something we can always get on board with.

Our take on this classic staple uses the power combo of cake mix and sour cream to create a rich, tender crumb. Set aside extra cake mix and cinnamon for that perfect topping you know (and love).

Then, you have two important decisions to make. First, decide what fruit you want to add for a pop of bright flavor—peaches, cherries, and blueberries work so well here, but we’re not particular.

Then decide how you’ll add it. We recommend three options to fruit-load your coffee cake: canned fruit, frozen fruit, or fruit in the form of pie filling. Any of these options will give you a delightful way to jumpstart your day, no matter what time it is.

Pair a slice with your favorite cup of joe and get ready for the best day ever.

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Cake-Mix Coffee Cake

Ingredients

The Cake

(15.25-oz) box yellow cake mix

(16-oz) tub sour cream

large egg

The Filling

(14-oz) can fruit drained (Tosi loves peaches) OR

(12-oz) bag frozen fruit defrosted OR

(21-oz) can fruit filling (such as cherry or blueberry)

The Topping

1/2

cup yellow cake mix reserved from above

1/2

teaspoon ground cinnamon

tablespoons unsalted butter melted

Cake-Mix Coffee Cake

STEP 1

Heat the oven to 350°F. Grease a 9-inch square baking dish.

STEP 2

Prep the cake: Measure out 1⁄2 cup of the cake mix and set aside for the topping. Combine the remaining cake mix, the sour cream, and egg in a medium bowl and beat until just smooth, with no lumps remaining.

STEP 3

If you are using canned or frozen fruit, mix it into the batter and pour the mixture into the prepared pan. If you are using fruit filling, pour half the batter into the prepared pan, cover with the fruit filling, and top with the remaining batter.

STEP 4

Prep the topping: Toss the reserved 1⁄2 cup cake mix with the cinnamon and butter in a small bowl until the mixture is crumbly and streusel-like. Sprinkle it evenly over the cake batter.

STEP 5

Bake for 50 to 60 minutes, until the top is golden brown and a thin knife plunged into the center comes out clean or with a few traces of fruit filling. Cool completely in the pan before cutting into 2-inch squares and serving.

STEP 6

Cover leftovers with plastic and refrigerate for up to 1 week. If you have time, throw slices in the toaster oven to make something exciting and new for breakfast