Description
This Pancake Mix Coffee Cake is a quick and easy treat that combines the convenience of pancake mix with the comforting flavors of cinnamon and a sweet crumb topping. Perfect for breakfast or brunch, this moist and tender cake is topped with a buttery crumb and can be finished with an optional sweet glaze for extra indulgence.
Ingredients
Cake Batter
- 2 ½ cups pancake mix (mix that requires only adding water)
- ⅓ cup sugar
- ½ cup milk, room temperature
- ½ cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 2 Tablespoons unsalted butter, melted
Crumb Topping
- ¼ cup pancake mix
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- Pinch of salt
- 2 Tablespoons unsalted butter, melted (included from batter, but can be extra as needed)
Optional Glaze
- ½ cup powdered sugar
- 1 Tablespoon milk
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease an 8×8 inch metal baking pan thoroughly with butter on the bottom and sides. Optionally, line the pan with parchment paper leaving overhangs for easy removal of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 ½ cups of pancake mix and ⅓ cup sugar until well combined.
- Add Wet Ingredients: To the dry mixture, add ½ cup of room temperature milk, ½ cup of room temperature sour cream, and 1 teaspoon vanilla extract. Stir gently until just combined, avoiding overmixing to maintain tenderness.
- Spread Batter: Transfer the thick batter to the prepared pan. Use an offset spatula or the back of a spoon to spread it out evenly.
- Prepare Crumb Topping: In a separate bowl, combine ¼ cup pancake mix, ¼ cup brown sugar, ½ teaspoon ground cinnamon, a pinch of salt, and 2 tablespoons melted butter. Use a fork to mash and mix until the topping is crumbly.
- Top and Bake: Evenly sprinkle the crumb topping over the batter in the pan. Bake in the preheated oven for 22-24 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan before glazing or slicing.
- Make Optional Glaze: While the cake cools, whisk together ½ cup powdered sugar and 1 tablespoon milk until smooth. Adjust consistency by adding a few drops of milk if too stiff or more powdered sugar if too runny. Drizzle the glaze over the cooled cake with a spoon before serving.
Notes
- Make sure all wet ingredients are at room temperature to help the batter mix more evenly.
- The crumb topping can be made ahead and stored in the fridge until ready to use.
- The optional glaze adds a nice sweet finish but can be omitted for a lighter option.
- Parchment lining the pan makes for easier removal and cleaner edges.
- This coffee cake is best enjoyed the same day but can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Coffee Cake
- Method: Baking
- Cuisine: American
