Father’s Day is coming up soon and this cinnamon swirl coffee cake is my stepdad’s absolute favorite. It’s literally a cinnamon roll in cake form, with cinnamon sugar swirled in moist vanilla cake topped with a sweet glaze.
As an added bonus, this recipe uses a little shortcut- a box of white cake mix. With just a little doctoring up, it turns into a light and super moist cake, which is important because who likes a dry cake? Nobody.
If you are a cinnamon roll lover, I strongly suggest you give this coffee cake a try. Read on for the recipe!
RECIPE: Cinnamon Swirl Coffee Cake
Ingredients:
Cake
- 1 Betty Crocker white cake mix
- 4 eggs
- 1 cup sour cream
- 3/4 cup canola or vegetable oil
- 1 tbsp. vanilla extract (shop the BEST vanilla on Amazon)
Crumble
- 1/3 cup brown sugar (light or dark, whichever you prefer)
- 1 1/2 tsp. cinnamon
- 1 cup powdered sugar
- 1 tbsp. maple syrup
- about 2 tbsp. water (or milk)
Instructions:
1. Preheat your oven to 325 degrees.
2. Mix the cake ingredients well (boxed cake mix, eggs, sour cream, oil, and vanilla).
3. Pour approximately 2/3 of the cake batter into a 9 x 13 pan, sprayed with baking spray.
4. Mix the brown sugar and cinnamon in a separate bowl to make the crumble.
5. Sprinkle the crumble over the cake batter in an even layer. Then pour the remaining 1/3 of the cake batter over the crumble.
6. Lightly swirl the crumble into the cake batter using a knife.
7. Bake the cake for 33-35 minutes in a 325 degree oven.
8. While the cake is baking, prep your glaze by mixing the powdered sugar, maple syrup, and water/milk until smooth.
9. Pour the glaze over the cake while it is still warm from the oven. Let the cake cool for an additional 15 minutes or so. Then enjoy!
Have you tried this cinnamon swirl coffee cake?
If you have, let me know how you liked it down below. If you’re looking for another yummy cake to bake, check out my very favorite double chocolate zucchini cake.
Pin the image below to come back to this recipe later!
