Sour Cream Coffee Cake with Cake Mix
Moist, rich, and full of cinnamon flavor, this sour cream coffee cake starts with a boxed mix and transforms into a bakery-style treat with a buttery crumble topping.
Ingredients
- 1 package yellow cake mix
- 1 egg
- 1 cup sour cream or Greek yogurt
- 1/4 cup melted butter
- 1 tsp vanilla extract
Crumble Topping:
- 1 1/4 cups flour
- 2/3 cup brown sugar
- 1/2 cup sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup butter cold, cubed
Instructions
- 1. Preheat oven to 350°F and grease a 9×13 baking dish.
- 2. Prepare crumble: whisk dry ingredients, cut in cold butter until crumbly. Set aside.
- 3. Mix cake batter: combine cake mix, egg, sour cream, melted butter, and vanilla until just combined.
- 4. Spread half the batter in the pan. Sprinkle with half the crumble.
- 5. Gently spread remaining batter over the crumble, then top with the rest.
- 6. Bake 30–35 minutes until toothpick comes out with moist crumbs.
- 7. Cool slightly and serve warm.
Notes
Store in fridge up to 5 days, wrapped well.
Freeze individual slices for up to 2 months.
Substitute Greek yogurt for a tangier taste.
Optional: add chopped pecans or chocolate chips to the crumble.