Cake Mix Sour Cream Coffee Cake

Sour cream makes this coffee cake super moist and the best part is that it starts with a cake mix. It’s so easy to make, and loaded with lots of cinnamon crumbly goodness. This breakfast cake is an instant crowd pleaser!

Cake Mix Sour Cream Coffee Cake

I love eating cake for breakfast. And I know you know I’m serious because yesterday we chatted about my lack of shame for eating all sorts of debatably inappropriate foods first thing in the morning.

Cake Mix Sour Cream Coffee Cake

But really, cake is on the less-weird list of breakfast foods because while admittedly I have eaten frosted chocolate birthday cake with sprinkles within 17 minutes of waking up, it’s really not that far of a stretch from the towering shortstacks that we all like to down at the local IHOP. Really? Pancakes? We didn’t even try to disguise the name on that one.

Cake Mix Sour Cream Coffee Cake

At least this coffee cake isn’t smothered in syrup, right?

Instead it’s loaded down with a cinnamon crumble topping. Oh oh oh, and that same crumble topping is rippled right throughout the center of the cake too. Raise your hand if the streusel is your favorite part?? Good. So you all know exactly what I’m talking about when I say there can never be enough streusel.

Cake Mix Sour Cream Coffee Cake

I developed this recipe as an easy-to-make totally delicious option for feeding a crowd. When family and friends are coming over, the last thing you want to do is fuss over a labor-intensive breakfast. This cake is just the thing because it starts with a cake mix and just four other ingredients. Easy peasy. And the crumble topping is a cinch to make so the prep takes only 10-15 minutes tops then it’s into the oven. Super moist and loaded with cinnamon crumble, this is an instant favorite!

Cake Mix Sour Cream Coffee Cake

What people are saying about this Cake Mix Sour Cream Coffee Cake

“Absolutely the best coffee cake I have ever made, and maybe my new go to family treat. The trick to the second layer is dropping the batter by dollops and then sprinkling a bit of the crumb topping to help spread. Well worth the trouble! Delicious. It won’t last the day. I will recommend this to all my friends.” – Susanne

“I’m just sitting down to taste a piece of this coffee cake, all i have to say is DELICIOUS!!! The batter is thick but if you take your time and use dollops of the batter it will spread!! May not be the easiest of batters but the result IS worth the extra time! I will use this recipe again and again because it’s that good. Thank You Tiffany!!” – Tammy

“Found this on Pinterest when looking for a quick coffee cake recipe. After reading the comments I decided to spread all of the batter out first (with a spatula sprayed with Pam) and then put one layer of crumb on the top. Yes, the batter is thick but you can work with it. Oh my gosh, this came out so good! Rich, moist, flavorful, and the whole house smelled great! My husband loved it and it’s my new go-to recipe, highly recommend, so yummy!” – Lisa

“I wrangled all the dough into one layer, grinned with decadent delight at the massive layer of crumble that left me for the top, and I’m about to dish it out to my slobbering family with huge glasses of cold milk. It is to die for! I’m glad I “toughed it out” for that whole 5 minutes to make it! :p Thanks Tiffany!” – Ginger

Cake Mix Sour Cream Coffee Cake
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4.26 from 27 votes

Cake Mix Sour Cream Coffee Cake

Sour cream makes this coffee cake super moist and the best part is that it starts with a cake mix. It's so easy to make, and loaded with lots of cinnamon crumbly goodness. This breakfast cake is an instant crowd pleaser!
Course Breakfast, Dessert
Keyword cake, cinnamon, sour cream
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Author Tiffany


  • 1 package yellow cake mix (mix only, not prepared)
  • 1 egg
  • 1 cup sour cream (may sub plain greek yogurt)
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla

Crumble Topping

  • 1 1/4 cups flour
  • 2/3 cup brown sugar
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup butter (8 tablespoons), chilled and cut into cubes


  • Preheat oven to 350 and grease a 9x13 inch baking dish with cooking spray.
  • First prepare the crumble. Whisk together flour, brown sugar, sugar, salt, and cinnamon. Cut in chilled butter until crumbly. Set aside.
  • Next prepare the cake. Combine cake mix, egg, sour cream, melted butter, and vanilla and mix until combined. It's okay if the batter still has some lumps.
  • Spread half the cake batter in the bottom of the greased baking dish. Sprinkle with half of the crumble mixture. Grease a rubber spatula and gently spread the remaining batter over the crumble (this takes a little finessing but it's worth it if you just work with it - see note). Top with remaining crumble.
  • Bake for 30-35 minutes until an inserted toothpick comes out clean. Serve warm.


If you don't want to worry about working with the batter (which is thick) to make the layers, you can spread all of the batter in the pan, then top with all of the crumble and bake as directed.


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This looks so good! I’m a believer of cake for breakfast!! And I love that it’s something easy that can be whipped up quickly for guests. Wishing I had some for breakfast right now, actually!

    This batter was awful to deal with. So thick, I could not spread a second layer and it combined with the struesel and god knows what mess it will turn out like. I couldn’t get an even spread so one part of the cake is larger than the other and I’m an experienced baker! Do not, I repeat, do not try to split the batter and put struesel in the middle or you will be angry and miserable like I was this morning!!!!!

      The batter is very thick and takes some TLC with a spatula to gently spread it but I think the little bit of elbow grease is worth the finished product in this recipe!

        I sprinkled a bit of the topping over the dollops of second layer batter. That made it easy to spread with the back of a big spoon. The second layer really is a MUST. This recipe is worth finessing just a bit, trust me! I used white cake…light as a feather.

          I fully agree. First layer was weird to geT down, but i managed. After putting half the crumble down, i just put large dollops of the rest of the cake mix all over. Rounded tBl amt. then sprinkled a good dusting of the crumble over those. This allowed me to uSe back of spoon to flatten out the dollops into one beautifuL even layer. The dusting keeps The batter from sticking to the spoon. Put the rest of the crumble on top and baked.

      I couldn’t figure out why the batter was so thick, so I added some organic whole milk to it, just a couple tablespoons worth. This batter was thicker than any other coffee cake recipe i had baked before. I didn’t make this as two layers, I spread the entire batter and then put the topping on, which left me with too much topping. I used a spatula and spread the topping throughout the batter in a zig zag pattern. I had about 2/3 cup leftover batter so I added 3 tbsp of melted butter and dolloped that onto the top of the cake when there was 5 minutes left on the cook time. This turned out very well. My husband told me to save this recipe! 🙂

      Hi there! I chose you to reply to because you’re at the top of the list of all the others who had a problem spreading this dough. With *any* thick batter I am dealing with, how I make it easy (and smooth) to spread is: I take two soup spoons (the larger in your everyday sliverware), and scoop a little bit of the batter onto one, then use the other to push it off and drop it into the pan, move about 1 1/2 – 2″ inches away and do it again. I repeat this until all that layer of batter is gone, going back and filling in more spaces if I end up getting to the other side of the pan with some left, and then use a silicone spatula to connect the blobs I dropped. Don’t drop them too far apart, as the point is to be able to successfully connect them afterward without tearing up what’s underneath in the is case. Dropping large portions of the dough in and trying to connect and spread that is sometimes impossible with thick doughs. This works wonderfully every time! I use this technique when I need to put the bottom crust into pans (say for Oatmeal Carmelita’s) as well, then use the back of one of the spoons to spread/press out the dough drops to make the bottom crust. No mess on your hands pressing out doughs again! (It *does* take a little longer, but it guarantees success, whereas dumping the dough and trying to spread it does not.) Good luck! 🙂

        Thanks For the awesome tip!

      5 stars
      I use my cookie scoop to drop the rest of the batter on the top, then gently spread those out. Once you make it with the layer I the middle, it’s so worth it! Our local firemen make this coffee cake from scratch (no cake mix!) each summer for their breakfast and each is to bring 3 coffee cakes. There is one guy who gives up, but the rest have used my trick and even have been known to run over to borrow it and bring it back while they are in the oven!

It looks delicious – but why is called coffee cake if it doesn’t have coffee in the recipe?

    Hi Alizu, “coffee cake” is a type of cake this is traditionally served with coffee.

Oh no. I love love love coffee cake. And now you’ve given me a fabulous recipe that makes it even easier to make? Goodbye skinny jeans. We had a nice run. But now I must eat cake.

I made this last night, but the proportions seemed off to me. The cake part was very thick, and I could barely spread it in 2 layers across the baking dish. I think next time I may add more sour cream or a small amount of oil. Also, my topping didn’t get as crumbled as yours in the picture. The cold butter didn’t cut into the dry mixture like I would have liked it to. Tastes great – just wasn’t what I was expecting. I may try it again with a few tweaks!

I just put this in the oven and I’m not sure if I did something wrong but the batter was so thick I could barely spread it to cover the bottom of the 9 x 13 dish. I ended up using more than half the batter for that. Then once I put the first layer of topping on it was impossible to spread the top layer of batter so I just spooned it on best I could. I’m afraid I’m going to have a lumpy coffee cake. The batter is delicious so I’m sure I’ll make this again but I’ll have to change the pan size to maybe 9 x 9 and skip the middle layer of topping.

    Hi Dawn, it’s definitely a thick batter, when I make this, I just try to spread the second layer of batter the best I can over the first crumble layer. Alternately though, for an even easier recipe, you can skip the first crumble layer – just spread the batter in the dish, then top with crumble, easy peasy! 🙂

Do you think this could be made the night before, refrigerated, and then baked in the morning?

Oh my goodness, Coffee Cake looks delicious! I’m definitely making this! thanks for sharing!

Delicious! (I didn’t have any sour cream or yogurt, so I used 8 ounces of fat-free cream cheese instead.)

Absolutely the best coffee cake I have ever made, and maybe my new go to family treat. The trick to the second layer is dropping the batter by dollops and then sprinkling a bit of the crumb topping to help spread. Well worth the trouble! Delicious. It won’t last the day. I will recommend this to all my friends.

    Yay! I’m so glad you enjoyed it – it really is so moist and delicious, my family practically inhaled it last time I made it 🙂

    Wish I had read your comment. I had a terrible time spreading the dough. Also, I found the topping was way too much. Seems to me the pan size if not correct.


I agree with Dee, The batter was awful to deal with and no way is it for a 9 x 13 pan. Also agree with Dee that it is nearly impossible to spread the second layer. I am thinking it would be better in a loaf pan and to use a piping bag to spread out the second layer. Its in my oven now , hope it will taste better than it will look.

    The batter takes a little finessing but it’s well worth it!

Yes, the batter is thick. There is a trick, though…to make spreading easier, just spray a rubber spatula with cooking spray periodically when spreading and use a light touch for the actual spreading. Works like a charm!!

I’m baking this as I type. The batter was thick, but I used a buttered spatula to spread, which helped a little. So I decided to spread the crumble and that took care of spreading the batter evenly because the crumble served as a middle coating between my fingers/spatula. The top layer needed to be dropped in spoonfuls on the crumble layer, then I repeated my “technique” of using the crumble to help spread the thick batter. I’m sure it will taste great, since my home smells delectable right now! Thanks for sharing.

I too found the batter nearly impossible to spread but I used an off set spatula and even though it doesn’t look pretty I was able to spread it somewhat. I also decided to add apple pie filling to the middle and some on top layer. I chopped up the apples in the pie filling so as to get more manageable apples. I spread half the can in middle layer then the other half on top. It’s in the oven now and I hope it comes out good. We will see and I will let you know.

I’m just sitting down to taste a piece of this coffee cake, all i have to say is DELICIOUS!!! The batter is thick but if you take your time and use dollops of the batter it will spread!! May not be the easiest of batters but the result IS worth the extra time! I will use this recipe again and again because it’s that good. Thank You Tiffany!!

It was a mess to make, but I figured I was taking a shortcut anyway. I just plopped the second half on top and didn’t even try to spread. I dumped the second half of streusel on it and said “to heck with it!”. It took 45 minutes to test clean. Its a mess to look at, but its only my hubby and me, so its OK. Tasted good, though!

    Ha! Well sometimes the ugliest dishes can be the tastiest!!

Found this on Pinterest when looking for a quick coffee cake recipe. After reading the comments I decided to spread all of the batter out first (with a spatula sprayed with Pam) and then put one layer of crumb on the top. Yes, the batter is thick but you can work with it. Oh my gosh, this came out so good! Rich, moist, flavorful, and the whole house smelled great! My husband loved it and it’s my new go-to recipe, highly recommend, so yummy!

This recipe is missing directions. It stops at “Spread half the cake batter in the bottom of the greased baking dish. Sprinkle with crumble mixture.”

    Hi Hannah! Maybe your screen isn’t working properly? All of the directions are definitely there! 🙂

      All directions not on mine either but that part is easy to figure out. Wish I had warning on how thick mixture is. My crumble is not chunky but am sure it will tast good. It’s in the oven now.

I think you missed a step, after spreading 1/2 of the batter, i will assume you add 1/2 of the crumble then the rest of the batter and the rest of the crumble……………… Please advise !!! Thanks !!

    You can either do the layering method (my favorite) or add all of the batter and all of the crumble on top. If you do the layering method, be sure to spritz a rubber spatula with cooking spray – it will help you spread the batter more easily 🙂

I used all of the batter and baked it an additional 5 minutes. It was so good. 🙂

Yes, the dough is extremely thick.
Yes, the dough is hard to spread, especially over the first layer of crumble

But you should absolutely make this. It’s delicious and completely worth the “struggle” . The two layers of crumble are a must.

Thank you so much for this recipe!

So, my son is Gluten Free, so I made this recipe with Cherrybrook Kitchen’s yellow cake mix. After reading the comments, I added a splash of milk and a splash of oil to the batter, and just spread it out in a single layer in a long casserole pan, with the crumble on top. Baked it for 29 mins and it is wonderful! Instead of flour, I used Pam’s gluten free “pamcakes” mix in the topping. It’s great.

Thought I’d let u know that part of the recipe is missing. Where it says to put 1/2 the cake mix on bottom of pan…..
it forgets to say “add the rest of cake mix, then top with other 1/2 of crumbs. Those of us who have made a coffee cake before will know that, but a newbee may not. Also, I forgot to put in the egg and when I realized there was no way that mix was going to spread. So I added about 1/4 cup of applesauce right on top of it all & it still turned out very good! Thank u for sharing that recipe!

This cake is SO moist and yummy! Thanks for sharing this recipe! The recipe is incomplete, though – please add a step about what to do with the other half of the batter. One thing I did that helped the cake look like the pictures: after it was done, I turned the oven to broil and broiled the cake, towards the top of the oven, for about 30-45 seconds. It browned the top and made the crumb layer really brown and crunchy. Turned out fantastic and everyone loved it!

The following is copied from the recipe. As others have mentioned, it isn’t stated what to do with the other 1/2 of the batter. Yes. Most of us do know. Since the batter is so hard to work with, I spread it all in the bottom of the pan, put the crumble on top, and then I made a powdered sugar glaze and drizzled over it. DELICIOUS!

“Spread half the cake batter in the bottom of the greased baking dish. Sprinkle with crumble mixture.
Bake for 30-35 minutes until an inserted toothpick comes out clean. Serve warm.”

1. use just a little extra sour cream in the mix 2.spread half of mix in greased pan 3.spread half of crumble over mix 4. Put half of the cake mixture in a piping bag, pipe the mixture all over as evenly as possible 5. Put the rest of the crumble on top.

I love this easy tasty recipe. I have found with the ever-shrinking cake mix, now only about 15-16 ounces, that I have better luck baking this in a slightly smaller 7×11 pan. I often add chopped nuts, coconut, rolled oats, and espresso powder to the crumble. And I don’t sorry about measuring. A couple handfuls flour, brown sugar, some butter smooshed in. And one layer or two. Thank you for my favorite go-to coffee cake!

The instructions for the Cake Mix Sour Cream Coffee Cake say to spread half the cake batter in the bottom of the baking dish. Sprinkle with crumb mixture. The next step says bake for 3-35 minutes….

BUT the instructions do not say anything about the other half of the cake batter or a topping? I didn’t notice this until I had spread half the cake batter, then ALL the topping, then had globs of batter to put on top but no topping? It was good anyway.

This cake was delicious, however, the pan suggested for cooking was nearly twice as big as what was actually needed. The recipe was not complete either. It says to pour half the batter, then the sprinkle the cinnamon and sugar and cook. Where does the rest of the batter go? I just made two layers, dough and cinnamon suger. Worked.

I made this following the directions exactly and the batter didn’t even fill 1/2 of the 9 x 13 dish. I ended up using an 8 x 8 pan which was too small but did fit. It was delicious but I would use a 9 x 9 and it would be perfect.

I am writing to amend my earlier comment. I got voice mails, emails, text messages and multiple people telling me in person that this was the best coffee cake they ever had. I am hanging onto this recipe for everything it’s worth. This may be the first recipe I’ve ever had that I will be unwilling to share! Next time though I will make in a 9 x 9 dish.

I think there is something left out of your directions. You spread half the cake batter in the pan but never tell what to do with the rest of it. assume it is layered but sure missing the direction. Thanks.

    Hi – updated these directions! Enjoy!

I made this coffee cake after reading all the reviews. I used two (2) eggs instead of one; I used buttermilk instead of sour cream plus 1/4 cup of cream. I also used 1-1/2 tsp. of vanilla. I added one cup chopped pecans to the streusel topping and filling. The results were amazing. The batter was not too thick and I experienced no difficulty in spreading it into a 9″ springform pan.

Same as everybody comment as thick batter . It was so hard to deal with it. First I did 9×13 pan, but I know I can not do entitle batter layered on this size of pan. So I was changing to 7×11. When I was 2 layered on the pan , it is so difficult, but I tried as possible flat.
Everything is so difficult to handle this recipe but came out very good and taste wonderful, too !! ( Since I was changing size of the pan, bake time also have to change . Not 30 min, I do 50 min. Then finally everything cooked inside)

Okay … I love your blog and your recipes. I’ve had great success with them all — until today.

This isn’t a “batter” it is a dough. It didn’t rise for anything. I made exactly as written (except one layer, as I could barely cover the bottom of my 9×13 pan). Now, it was tasty, so I shall try again. But it was dry and short. I thought maybe my cake mix was old, but it doesn’t expire until June 20, 2016.

I’m disappointed, but not totally dissuaded. 😀

I have this recipe bookmarked because I love it so much! Just wondering how to manipulate the recipe for a box of devil’s food cake mix to your standards. Because chocolate. Yummmmmm!!!

I had to post a comment regarding this recipe. I made a trial run of this recipe before giving it to my grandmother who lives alone. She’s getting up there in age so I typically freeze cake batter in small 6 count muffin tins for her.I then vacuum seal and freeze them. I take the frozen unbaked batter to her for her to bake at her house. This saves her time, money and lets her enjoy a fresh baked dessert. I made this recipe as written and placed the batter in an 8 x 8 aluminum foil pan. I vacuum sealed it and then froze it(unbaked). After a couple of weeks, I pulled it out and baked it from frozen. I have to say it was very delicious, I love this recipe. Going forward I think just from personal preference I will leave the top crumb coat off. I think that that is just too much sugar for me and my grandma. I will also put these in muffin tins so that I can have struesel coffee cake cupcakes. So I would recommend to anybody making this recipe to just go ahead and make two. Cook one and freeze one unbaked.. it freezes beautifully. I love pinning recipes off of Pinterest and I especially like feedback regarding the recipe. So I hope my suggestions help anybody else out there who has a loved one that they like to take recipes/food to. Especially the elderly who want to maintain their independence but have loved ones that want to help them out. I hope this helps thank you for the great recipe

    awww! Just read this and wished everyone had a granddaughter like you! You made me smile!

Oh how I wish I’d read the comments before trying this recipe. Can I just say this was the worst cake to prepare that I’ve ever made! Why on earth would you say that is an easy quick recipe feed a crowd? I made this because I saw that you use box cake mix and figured that cuts down on a lot of the prep time but honestly the batter is so difficult to work with you are better off making a scratch cake. Never again would I try this, save yourself the time and go buy an Entermans cake.

    Hi, I’m sorry you didn’t like it, I have had no issues with this cake and I’ve made it several times. As noted, the easiest way to work with the thick batter is simply to spritz a little cooking spray on a spatula and gently spread the batter. Not an issue, like I’ve said I’ve made it many times and definitely think this recipe is a cinch. Sorry you didn’t agree!


      You can’t please everyone. Trust me, if the recipe mixed and baked itself and washed it’s own dishes, someone would complain about it using too much soap! 🙂

      It’s THICK ladies. Thin it with a little milk, or grease your hands (or a spoon) and get in there a little. Or add a touch of flour and roll it out like cookie dough. But for crying out loud, we EAT cookie dough without complaining about how sticky, thick, messy, whatever…because it’s DELICIOUS. (If you feel the urge to lecture me about raw eggs, don’t. 48 years, 6 kids, and a truck load of raw dough later, I’ll just ignore you.)

      I wrangled all the dough into one layer, grinned with decadent delight at the massive layer of crumble that left me for the top, and im about to dish it out to my slobbering family with huge glasses of cold milk. It is to die for! I’m glad I “toughed it out” for that whole 5 minutes to make it! :p Thanks Tiffany!

        Oh my gosh your comment just made my day! You said it – can’t please everyone, and I truly feel like this is an easy recipe!! I love the finished product and yes, you do have to work with the thick batter for a minute but I definitely feel like it’s worth it! So happy you liked this coffeecake!!! 🙂 🙂

    4 stars
    This is one of my favorites.. i make it As a house gift.
    It works well to take as an addittion to a morning breakfast.
    I use a bundt pan, it looks good and tastes great

I have this in the oven now, and it smells amazing! I only had white cake mix (the kind with pudding in he mix) on hand, so I used that, and I have it in a 9 inch round pan. I just bought a new cake stand and wanted to make something for it 😉 Anyway, I did the one layer and used about half of the crumble. I have had it in for about 50 minutes and it still isn’t done, so I am going for an hour. I assume the type of cake mix probably effects the time to cook. Anyway, I found it super easy to make this way! It passed the test of me being able to get it prepped and in the oven before my 5 month old started fussing, so it’s a winner! I am sure it will taste lovely. The batter was amazing! Yeah, I am another one that doesn’t worry about raw eggs😆 🙂

    Update: THIS IS THE BEST COFFEE CAKE EVER! Seriously, make this!

I could not for the life of me get the batter to spread in the pan. Re-read the recipe, thinking I must have forgotten to add water but nope. Instead, I just threw half of the crumb mix in with the batter, mixed it a little and then topped it with the rest of the crumb mix. Tasted good and ended up looking fine, though not as pictured.

This cake was awful to make. The batter is way too thick! Was manageable after adding additional wet ingredients. DO NOT make is recipe as is on this site. You will end up in a frustrated mess! Better off just making the yellow cake mix following the recipe on the box and adding some sour cream to it. Pretty much the same end result, with ZERO frustrations.

5 stars
This recipe is awesome, easy, and Delicious!!! My whole family loved it 🙂 They also love Greek yogurt, their favorite Oikos lemon meringue, next time I’m going to substitute the yogurt for the sour cream. Will post how it turns out!!! Thank you for the recipe!!!! 🙂

I made this before reading the reviews. It is a really thick batter. I put about 2/3 into the pan, sprinkled half the topping, then put the remaining batter in dollops on top. I swirled the whole thing together like a marble cake, then put on the rest of the topping and baked. After all, it’s a coffee cake, not fine dining. I also combined the topping in my food processor and that was a snap.

5 stars
Like others have commented, the batter is thick. I dolloped the batter over the pan. I then dipped my fingers into a cup of water and used my wet fingers to spread the batter. It worked out great. Thanks for the recipe. It’s awesome.

5 stars
Soooo delish. .me and the hubby ate the whole thing in less than 24 hrs..couldn’t stop!

5 stars
Looking forward to trying this one. You might want to add details on the cake mix size to use. Duncan Hines uses 16 oz mixes and Pillsbury 15.25. Cake mixes used to be 18 oz so you also have to be careful with older recipes. Would a pudding cake mix work okay?

4 stars
I made this last weekend. My family LOVED it! I read the comments beforehand, so I was aware it was going to be very thick. I agree, it is almost like a dough than a batter, and had I not read the comments, I probably would have been appalled at how thick it actually was. However, knowing what I was getting into, I used a 7×11 glass baking dish, baked it for about 30 min. I had a white cake mix on hand, and made half the crumb recipe. It made enough for a good top layer and it was yummy. I did not try to do 2 layers of crumbs, but sort of wish I had. Next time I may try and swirl some in with the batter, or use cinnamon chips in the batter and the crumble on top. We loved it and will definitely make it again!

5 stars
I currently have this cake in the oven and it smells delicious! I made mine in a tube pan so it is taking longer to bake. Spreading the Seco d layer osnt that difficult. Just drop in dollops and gently spread and connect the dollops. Definitely worth the effort to layer the topping. It’s such a great treat in the center of a cake.

1 star
Just made this and the aroma is great. The cake is too dry tho’ and the topping is very dry and does not liik like the photos at all. will cut way back on the flour and more butter next time. I think I may have to drizzle butter on top this time just to make it edible.

    I made it and used your advice on how to spread the batter for the layers and it worked great. When I sprinkle the topping all over the layers it was then easier to move the batter and pat it down. Moist lots of flavor.

What is the cake mix size you used for that great looking coffee cake? Not many are 18oz these days. The cake mix companies are being sneaky and reduced the size to 16.25 oz.

Just wondering if this could be baked as a bundt cake? Adjustments……..?

4 stars
Terrific & quick recipe! Just happened to have all of the ingredients on hand… it is New Year’s Day, and we wanted something yummy with our coffee, but didn’t want to leave our cozy living room. Delicious! I read the comments about spreading the batter and decided to use a pastry pipe, which worked well — you still have to finesse the spread of the batter, but it seemed to be an easy (if sticky) trick (my fiancé Marc suggested, can’t take the credit!). YUM! Deffo worth the effort for the two layers. This would work well with white or chocolate/yellow cake as well, I think? We plan to try it again soon! Happy 2017 🙂

I tweeked it a lil, i warmed some cream cheese in microwave & added some powdered sugar & drizzled on top for the last 10 min of baking, making it like a danish. Yum yum.

So worth the effort. Second time making it in a week. Don’t mind the elbow grease. Used an offset spatula dipped in water to spread the batter. So delicious!!

4 stars
I’ve been making this recipe for years, it is my all time favorite coffee cake recipe. My recipe calls for 4 eggs and the addition of 1/2 cup water. It makes the batter thin and easier to spread on top of streusel topping. It’s a very moist coffee cake.

Tastes good but I think a smaller square pan would better. I would like a thicker cake and maybe in would be easier to spread into that size. Definitely too much topping if not layered in the middle. Two layers which would’ve taken a lot of patience that I did not have in the morning when I made the cake . And I have made many two layered coffee cakes. I probably will not make again just because I would want two layers and it was just too much of a pain to do with the thickness of the batter.

5 stars
This is absolutely delicious! So light and fluffy and my husband, who hates sour cream, had no idea it was in it. He raved on it as well as our church family who had breakfast with us. The only problem I encountered was spreading the dough. I forgot to grease my spatula and it was like spreading pizza dough 🙂 My fault. Thanks for this delicious recipe which I will make often. Also, I didn’t bother making layers and it was perfect!

4 stars
Just made this cake. I was concerned about the batter being thick. Spread a pretty thin layer as the bottom layer and since it was hard to “spread” a full top layer I just spread dollops the best I could along the top. I was seriously worried before it went in the oven but it smelled delicious while it was baking and it came our awesome! Moist,light and tasty. I would put a little less topping on the top but overall it was great! I never put sour cream in a cake before and it did make it very moist! Thank you.

5 stars
I didn’t realize that I don’t own the right sized pan for this recipe, so I opted to use a bundt pan. I dropped spoonfulls of the batter, then a layer of the crumble. Dropped a second layer of the batter, only this time I used the back of a spoon coated with cooking spray, to spread the batter evenly before topping with the rest of the crumble. Baked at 350 for 50 minutes and it came out perfect!

5 stars
DELicious! I followed the instructions, except I used 1 CUP OF PLAIN KEFIR INSTEAD OF SOUR CREAM, AND BAKED IT IN A BUNDT PAN (350 for 55 minutes and let cool 10 minutes before inverting.) It turned out perfect – THAnks for the great recipe!

This is a great coffee cake. My sugGestion to anyone who prepares it is to add two eggs instead of one! *perfecTion*

I have made this recipe twice. First time just like directions said. This time I put it in a 9in springform pan. Put all crumb on the top. Baked it for approx.42 min. Waiting for it to cool a little to cut. I will let you know what happens. Great tasting recipe. Love it.

    Hope it turned out wonderful! 😉

3 stars
good, but doesn’t hold together very well. My guess is that there’s just WAY too much flour in the topping – 2/3 or half as much would have been better.

the ideas of putting on the 2d layer as “pats” or strueseling the layers together are good ones.

This looks delicious! I did have a hard time spreading it because iT was so thick. So i took my time and spred the first layer on the bottom and dollopped the rest and spred it with a spreader and my finger. A little patience 😀 it sure does smell good

3 stars
I wish I had read the comments before I attempted this recipe! Fair warning, the comments from other people are completely accurate. This batter was so thick it was impossible to do to layers. In addition, there’s no way it fills a 9×13 pan, so i used a small square pan. This recipe also makes way too much topping so I threw most of it away. The finished cake was good but I think this recipe should be rewritten.

5 stars
Just made this with Pillsbury gluten free yellow cake mix. Followed directions exactly… it was sooooo thick! I ended up having to spray pam on my spatula so I could pat it out in the pan. just mixed brown sugar with cinnamon out of time constraints and put the whole amount on the top layer. it came out amazing! drizzled a little simple frosting on top for pizzaz, although not necessary. my friends totally raved about it, nice and dense with the sour cream, and very moist. i hate a dry coffee cake! thanks for the recipe, it’s a keeper!

    Hi Regina- So happy to hear that you loved it and that it turned out so great! Way to go with adding the pizzaz on top! 😉

5 stars
Loved it!

Made a few substitutions based on what I had on hand:
-spice cake mix instead of yellow cake (so good)
-yogurt + baking soda instead of sour cream
-8×8 pan instead of 9×13 (had to increase the bake time by 5-10 minutes; also ended up with extra crumb topping, which i stored in a glass jar in the fridge to use on future muffins)
-served for dessert rather than breakfast (though leftovers will probably not make it past tomorrow morning!)

as others noted, the batter was super thick, but I agree that taking the time to layer this cake is worth it.

    Hi Jenny- way to go using what you had on hand!! Good job. Thanks for sharing with us! Happy to hear that you love this cake!

This is delicious! I sprayeD an offset spatula with non-stick cooking spray to spread the batter in the pan. Made it so much easier!

    Great thinking, Jeanna! Thanks for sharing!!

5 stars
I added a cup of water and it was fantastic!

    Awesome! Thanks for your feedback, Marianne!

5 stars
I kind of changed up the whole recipe. I used sugar free yellow cake mix and low fat sour cream. I added a half cup of walnuts and cranberries to the crumb mixture. Turned out totally awesome. I making this for thanksgiving and christmas dinner. Can indulged with less sugar and fat.

    Awesome! Way to go. Thanks for sharing your ideas!

Can you freeze this coffe cake? I need to make fOur of them for an eVent. ThanK you

    Yes, that should work!

5 stars
Just made this cake. I work as a cook and I made this for the 2cnd shift customers, yes its very thick but I just didn’t bother putting topping in the middle, just pilled it on top. it flew out of the kitchen as soon as it came out of the oven. But I added just an tad bit more oil. it all came out awesome. Oh I also made extra topping but it wasn’t really needed. Thank you for the recipe. its a keeper.

    Thanks for your feedback, Jennifer! Happy to hear that it was enjoyed by all! 🙂

How about mixing the cake batter and the crumble together, then put it in the baking dish? Would that work?

    Hi Ellen- I haven’t tried that before, so I can’t say for sure!

5 stars
I made this for our christmas breakfast and it was very good. after reading comments, I baked it in a 9-inch pan, but i will do the 9-by-13 next time–it was very thick in the smaller pan and took longer to cook. I added pecans to the streusel and we loved that. it was delicious.

    Happy to hear that this cake turned out great for your Christmas breakfast, Charlene! Great thinking 😉

I just put this in the oven … but what a time i had spreading the batter … i got the first layer down after much frustration – sprinkled the topping over that … i added the 2nd layer of batter in dollops as suggested by others – but didn’t have the luck they did spreading it out … i finally gave up and poured all in the baking dish back into the mixing bowl – and mixed together – then spread that out in the baking dish … i sprinkled the other half of the topping on top … i’m now waiting to see how it comes out of the oven …

    Sorry to hear that you didn’t have a great experience assembling your cake! Hoping it still turned out great for you! 🙂

1 star
The batter is impossible to sPread! I was willing to Try but its a sloppy mess that i can DEFINITELY not serve to guests. Very disappointed.

    Sorry to hear that you didn’t have great success with this recipe, Lianne. Thanks for your feedback

3 stars
it may just be me, but my proportions for this were very off. Wondering if my box mix was the wrong size? I definitely did not have enough batter to cover two layers of a 13×9. Used a loaf pan instead – came out super moist and delish. Greek yogurt is definitely the way to go — the right amount of tang with crumbly sugary goodness 🙂

    That is bizarre! I haven’t had that issue before. Sorry for whatever reason, Hannah! I am glad that you liked the added taste of the greek yogurt!

I had to hand write out the recipe. Wish I could have printed it. anxious to try.

    There is a print button on each recipe 🙂

I love this cake! It is a bit of work but so worth it. i also add nuts for my husband. i thought i might use a pastry bag next time to see how that would work for the top layer. Has anyone tried it? i have also used plain greek yogurt and it is just as good.

    I bet nuts on this is delicious!

4 stars
For the cake: taste was good, light crumb, but moist and dense. I added a TSP of cinnamon to the crumble, after a taste, and it was not enough cinnamon for me. For the recipe and prep: I had read reviews and was prepared with all the tips, and it still didn’t work to layer the batter. It’s too thick and the batter won’t spread together once it hits the crumb mixture. So I just spooned the rest on and swirled the batter, finished with the crumb layer. It really is good without fussing with the second layer. I did add 2 TBSP of milk, because the batter was SO thick, there’s no way it would have spread at all. I wonder if the type of cake mix makes a difference? Everyone enjoyed it, so I would make it again, but as many reviewers have said, save yourself the frustration of trying to layer the mixture. I usually make homemade coffee cake, but did this in a pinch on Easter morning (because I never made it to the bagel shop that has the most amazing crumb cake the day before), and most of my coffee cakes come out just as moist and dense, but have a much more workable batter. This was a nice simple recipe for the coffee cake fix.

5 stars
I absolutely love this coffee cake! I get asked for the recipe every time i make it. It is worth the effort of spreading the second layer of batter. I add in an extra teaspoon (or two) cinnamon and it comes ouT Divine.

    Nice job, Cheryl! Glad to hear that you always have such a great turnout with this recipe!

just wanted to say if anyone has an offset spatula to run under very hot tap water, wipe off spatula, then spread batter. & repeat this process until all of the batter is spread in pan.

do not use the split layer option unless you want an excercise in futility. really frustrating experience; would not recommend

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