• Prep Time: 10 minutes
  • Cooking Time: 24 minutes
  • Serves: 12

Buttery Crumb Coffee Cake

  • Recipe Submitted by on

 Ingredients List

  • Cake
  • one 15.25-ounce package yellow cake mix; reserve 1 cup
  • 2 large eggs
  • 2/3 cup water
  • 1/2 cup all-purpose flour
  • 1/4 cup canola oil
  • Topping
  • 1 cup reserved cake mix
  • 1 cup light brown sugar, packed
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon cinnamon
  • Glaze
  • 1 cup confectioners' sugar
  • 1 tablespoon light-colored corn syrup (helps keep the glaze softer)
  • 1 tablespoon water


Cake - Preheat oven to 350F. Line a 9x13-inch metal pan with aluminum foil, spray with cooking spray; set aside.
To a large bowl add the cake mix (reserve one cup and add to a medium bowl), eggs, water, flour, oil, and mix with a handheld electric mixer on low speed for 30 seconds. Mix on high speed for about 2 minutes, or until blended, stopping to scrape down the sides of the bowl as necessary. Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.
Topping - To the medium bowl with the 1 cup reserved cake mix, add the brown sugar, butter, cinnamon, and mix with a fork until crumbs form. There will be a mixture of sandy crumbs and pebbles. Evenly turn crumb mixture out over the cake mix.
Bake for about 22 to 24 minutes, or until cake is set in the center, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. Allow cake to cool in pan on a wire rack while you prepare the glaze.
Glaze - To a medium bowl, add the confectioners' sugar, corn syrup (milk or water may be substituted noting glaze will set up harder and crustier), water, and whisk until smooth and combined. Evenly drizzle glaze over cake.
Allow cake to cool for about 15 minutes in pan or until sufficiently cooled to slice and serve. Cake will keep airtight at room temp for up to 5 days.

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