Coffee Coffee Cake

Coffee Cake

David Venable

Prep Time: 20 minutes

Serves: 6–8

Topping Ingredients:

  • 1-1/4 cup flour
  • 6 oz butter (1-1/2 sticks), cut into small pieces
  • 2 tsp cinnamon
  • 1 cup light brown sugar
  • Pinch of salt

Directions:

Preheat the oven to 350℉ and set a rack towards the bottom of the oven. Spray a nonstick cooking spray in a cake pan measuring 8"Diam x 2"H, minimum. Set aside.

In a medium-sized bowl, mix all the topping ingredients until combined and the crumbs are the size of a pea. Set aside.

In the bowl of a stand mixer, add the cake mix, melted ice cream, eggs, and sour cream. Mix on low speed until combined. Pour half of the cake batter into the prepared cake pan. Then sprinkle half of the crumble topping onto the cake mix. Pour the rest of the cake batter on top of the crumble, then sprinkle the rest of the crumble on top.

Bake for 50–60 minutes. You'll know it's done if you can insert a toothpick into the center and it comes out clean. If the top of the cake starts to get dark, cover it with aluminum foil.

Let cool on a rack for at least 30 minutes before serving.

Cook's Notes

If you don’t like coffee, substitute vanilla ice cream to make a vanilla coffee cake.

Print Recipe

Cake Ingredients:

  • 1 box yellow cake mix
  • 1 pint coffee ice cream; melted, but not warm
  • 3 eggs, room temperature
  • 1/2 cup sour cream