Description
This Cake Mix Coffee Cake is a delightful, easy-to-make treat combining the convenience of cake mix with a rich sour cream batter, swirled with a cinnamon-pecan topping and finished with a zesty orange glaze. Perfect for breakfast, brunch, or an afternoon snack, it delivers moist, flavorful layers with a sweet and tangy kick.
Ingredients
Scale
Cake Batter
- 1 package yellow cake mix (13.25 ounces Betty Crocker Super Moist)
- 3.4 ounce package instant vanilla pudding mix
- 1 cup sour cream
- 4 large eggs
- â…“ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 orange (zested and juiced, divided)
Swirl Topping
- â…” cup chopped pecans
- â…“ cup light brown sugar
- 2 teaspoons ground cinnamon
Orange Glaze
- ½ cup powdered sugar
- About 1 ½ tablespoons orange juice (from the zested orange)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 °F. Grease a 13 x 9 inch baking pan thoroughly with nonstick cooking spray, then set it aside to be ready for the batter.
- Mix the Batter: In a large mixing bowl, combine the yellow cake mix and instant vanilla pudding mix. Add sour cream, eggs, vegetable oil, vanilla extract, and 1 teaspoon of the orange zest. Using an electric mixer on medium speed, beat the ingredients for 2 minutes until smooth and well blended.
- Transfer Batter to Pan: Pour the mixed batter evenly into the prepared baking pan. Spread it out gently to ensure an even layer.
- Prepare and Add Swirl Topping: In a small bowl, mix together the chopped pecans, light brown sugar, and ground cinnamon. Sprinkle this pecan mixture evenly over the top of the batter. Take a butter knife and carefully cut through the batter, then swirl the mixture side to side and top to bottom to create a beautiful marbled effect.
- Bake the Coffee Cake: Place the baking pan in the preheated oven and bake for 30 to 35 minutes. Test doneness by inserting a toothpick into the center; it should come out clean. Once baked, remove the pan from the oven and place it on a wire rack to cool for 30 minutes.
- Make and Drizzle the Orange Glaze: While the cake is cooling, mix the powdered sugar with about 1 ½ tablespoons of the freshly squeezed orange juice in a small bowl until the glaze reaches a thick but drizzle-able consistency. Drizzle the glaze over the slightly cooled coffee cake for a sweet, citrusy finish.
Notes
- To enhance the orange flavor, ensure the zest is finely grated and evenly incorporated.
- The swirl creates both streaks of flavor and texture contrasts, so mix gently but thoroughly when swirling.
- Use a fresh orange for the best tart and sweet balance in the glaze.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- For a nut-free version, omit the pecans and increase cinnamon and brown sugar slightly for a similar flavor profile.
