Are you looking for a flavorful and easy coffee cake that the whole family will enjoy? Then try this Buttermilk Coffee Cake that uses a yellow cake mix! You'll love this cake's tangy and rich flavor.
I have been making this coffee cake for over 10 years and in honor of National Coffee Cake Day I decided to actually write down my recipe! I started perfecting this recipe early in my marriage when I would make breakfast for my husband and "the guys" when they had to load pigs early in the morning. While I love my Mom's Sour Cream Coffee Cake, it is made in a bundt pan and that wasn't easy for travel to our pig barns. I also love one of my friend's Blueberry Buckle Coffee Cakes but it takes too long to make when I needed to have breakfast ready by 6 a.m. So I decided to use a yellow cake mix and a 9x13 pan to make this easy coffee cake!
One of my favorite parts of my Mom's coffee cake is the flavor the cake gets through the sour cream. So I decided to change it up a bit for my coffee cake by using buttermilk. I love the tangy and rich flavor that buttermilk gives to baked goods. Plus, I made it simple by adding just a 1/2 pint container to the cake mix.
|Here is the coffee cake ready to go in the oven|
One of my favorite parts of my friend's blueberry buckle is the crumb topping so I decided to make my own version using butter, brown sugar, flour, cinnamon and pecans! The secret is to put part of the crumble part way through the cake and also on top!
Cake Mix Coffee Cake
1 cup buttermilk (1/2 pint)
1/2 cup butter (1 stick)
1 cup brown sugar
1/2 cup flour
1 Tbsp cinnamon
1 cup pecans
In a medium sized bowl, stir together the yellow cake milk, buttermilk and eggs until fully incorporated.
In a separate bowl combine with a fork or your hands the butter, brown sugar, flour and cinnamon until crumbly. Then mix in the pecans.
Spray a 9"x13" pan with oil and pour 2/3 of the cake batter into the pan, covering the bottom. Then sprinkle half of the crumb mixture on top. Carefully spoon the rest of the cake batter on top and then sprinkle with the remaining crumble.
Bake at 350°F for 30 minutes or until a toothpick inserted in the center comes out clean.
This coffee cake is delicious warm or cooled. Store any leftover in an airtight container or put a lid on top of your 9x13 pan.
Enjoy these other coffee cakes in honor of National Coffee Cake day from some of my friends too!