I wish I had a candle that smelled exactly like this coffee cake. But then again, it’d probably make my stomach growl like the time I had a chocolate chip cookie candle…
Basically, this coffee cake is a major childhood favorite. I’m pretty sure my mom’s recipe card still says: Megan’s Favorite Coffee Cake. And there’s good reason. It tastes dreamy and has a crumbly top. So what else matters, really? I guess I’ve got the same priorities as I did when I was a kid.
My mom and I have a mutual love for streusel topping that I’m pretty sure can be blamed on this coffee cake. It directly relates to why we made Blueberry Streusel Pancakes when she visited a while ago.
So, just go ahead and make this. Buy a cake mix and some pudding and don’t look back because when a recipe is as tasty as this one, there’s no use messing with it.
Cinnamon Swirl Coffee Cake
Recipe from my mom via my childhood
- 1 yellow cake mix
- 1 package of vanilla pudding
- 3/4 cup of oil
- 3/4 cup of water
- 4 eggs
- 1 t of butter, at room temperature
- 1 t vanilla
cinnamon swirl -
- 1/4 cup sugar
- 1 t cinnamon
- 3/4 cup of flour
- 1/4 cup of sugar
- 1/3 cup of butter
- Preheat the oven to 350°F and spray a 9 x 13 inch baking dish with cooking spray. Set aside.
- Beat all of the cake ingredients for 8 minutes on high speed with an electric mixer. Pour ½ of batter into the prepared baking dish. Whisk together the sugar and cinnamon and sprinkle over the batter. Pour the remaining batter over the cinnamon sugar and smooth.
- Make topping by cutting together the flour, sugar, and butter with a fork or pastry blender to make lovely crumbs. Sprinkle on top and bake at 350 for 45-55 minutes, or until the center is set and a skewer inserted in the center comes out clean. Allow to cool for a few minutes before slicing and enjoying.
my childhood coffeecake + Jake’s childhood Mickey mug