Cinnamon Coffee Cake is a quick and easy dessert to serve anytime of day. Delicious as a breakfast treat or serve warm from the oven for a simple everyday dessert.
I'll take any excuse to have sweets for breakfast especially homemade cinnamon rolls or Belgian waffles. Cake for breakfast is totally acceptable at our house and this simple coffee cake recipe tastes just like cinnamon rolls!
Cinnamon Coffee Cake Recipe ~ Easy Dessert
I love easy desserts and don't mind using a store bought cake mix to make classic recipes. This cinnamon roll cake is a keeper and just perfect for holiday mornings, Sunday brunch or for an after school treat.
Ingredients Needed:
- Yellow Cake Mix
- Butter
- Eggs
- Milk
- Brown Sugar
- Pecans
- Ground Cinnamon
- Powdered Sugar
How to Make Cinnamon Coffee Cake:
- Add cake mix to a mixer bowl with softened or melted butter, eggs and milk.
- Mix with an electric mixer at low speed until ingredients come together, raise to medium speed and mix about 2 minutes. Scrape down the sides and continue to mix until thoroughly combined.
- Reserve one cup of cake batter into a separate bowl.
Pour remaining cake batter into a prepared cake pan and spread evenly.
- Add chopped pecans, cinnamon and brown sugar to reserved cake batter.
- Mix well.
- Dollop cinnamon mixture over cake batter.
- Swirl with a knife creating a cinnamon swirl.
- Bake for 28 -30 minutes or until a toothpick inserted in the center comes out mostly clean.
- Cool on a wire rack for about 10 minutes.
- Add powdered sugar, butter and milk to mixer bowl.
- Beat until smooth.
- Pour over warm cake.
- Spread evenly.
- Slice and serve warm or at room temperature.
I like to pour the quick powdered sugar icing over the top of the cake while it's still warm. The icing seeps down into the cake and is just as delicious when it cools.
This is the best coffee cake recipe if you need something quick and easy to serve. It has a tender crumb and the cinnamon sugar swirl adds amazing flavor to the moist cake.
How to Store Coffee Cake:
- Cover with plastic wrap and store at room temperature for 3 days or in the refrigerator up to 5 days.
- Cake can be heated in the microwave for about 20 seconds to serve warm.
More Coffee Cake Recipes You'll Love:
Apple Fritter Cake is a great coffee cake that has amazing layers of cinnamon streusel and chunky apples. It is one of my most requested recipes and is a favorite for Christmas morning or Easter morning brunch.
Honey Bun Cake is one of my all-time favorites. It's very similar to this cinnamon coffee cake and is always a hit for bbq's and potlucks.
Almond Streusel Coffee Cake is a yeasted coffee cake and has a sweet cinnamon streusel topping. This is one of the most delicious cinnamon streusel coffee cake recipes that I've ever made.
Apple Coffee Cake is made in a bundt pan and is easy to make ahead. It's similar to an apple stuffed cinnamon roll baked into a cake and topped with a quick powdered sugar glaze.
If you save easy recipes, this Cinnamon Coffee Cake needs to go on your list to try immediately. It disappeared so quickly. The cinnamon sugar layer and crunchy pecans are the best part.
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Cinnamon Coffee Cake
Cinnamon Coffee Cake is a quick and easy dessert to serve anytime of day.
Ingredients
- non-stick cooking spray
- 1 box yellow cake mix 15.25 ounces
- 1 cup milk
- ½ cup butter, softened
- 3 eggs
- ½ cup brown sugar
- 1 cup chopped pecans
- 1 tablespoon ground cinnamon
for the icing
- 1 ½ cups Powdered sugar
- 3 tablespoons Milk
- 1 tablespoon butter
Instructions
- Spray a 9 x 13 inch cake pan with non stick cooking spray
- In a mixer bowl, add cake mix, butter, eggs and milk.
- Use an electric mixer at low speed until ingredients come together, raise to medium speed and mix about 2 minutes. Scrape down the sides and continue to mix until thoroughly combined.
- Reserve one cup of cake batter and place in a separate bowl.
- Pour remaining cake batter into the cake pan, spreading evenly.
- Add chopped pecans, cinnamon and brown sugar to reserved cake batter, stirring until combined.
- Dollop cinnamon mixture over cake batter.
- Swirl with a knife creating a marbled swirl.
- Bake for 28 -30 minutes or until a toothpick inserted in the center comes out mostly clean.
- Cool on a wire rack for about 10 minutes.
- In a bowl, add powdered sugar, butter and milk mixing until smooth.
- Pour over warm cake, spreading evenly.
- Slice and serve warm or at room temperature
Notes
Cover with plastic wrap and store at room temperature for 3 days or in the refrigerator up to 5 days.
Cake can be heated in the microwave for about 20 seconds to serve warm.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 388Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 71mgSodium: 364mgCarbohydrates: 54gFiber: 2gSugar: 37gProtein: 5g
Nutritional calculations are estimated and may not be accurate.
Toni
This is so good! Perfect treat for coffee lovers like me!
Stephanie
Turned out pretty well. I forgot to put the icing on it. I subbed one egg for 1 cup of homemade zucchini puree. I have so much zucchini right now. It didn't change the flavor at all. Also added 1 tsp of vanilla I always add that to everything. Thanks for the easy recipe 🙂
Milisa
Hi Stephanie,
Great idea to add the zucchini, I'll have to try that. Glad you enjoyed it!
~ Milisa