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Buttermilk Coffee Cake
This tender buttermilk coffee cake uses a golden cake mix base for a quick and reliable bake. A rich ribbon of brown sugar and cinnamon swirls through the center and across the top, creating sweet pockets of flavor in every bite. Finished with a simple vanilla glaze, it is perfect for a weekend brunch or a cozy afternoon treat with a hot cup of coffee.
Ingredients
- 2/3 c. brown sugar, packed
- 4 t. cinnamon
- 18-1/2 oz. pkg. butter golden cake mix
- 4 eggs, beaten
- 2/3 c. oil
- 1 c. buttermilk
- 1/4 c. sugar
- 1 to 1-1/2 c. powdered sugar 1 to 2 T. milk, divided 1 t. vanilla extract
Instructions
- 1Stir the brown sugar and cinnamon together in a small bowl and set it aside. In a large mixing bowl, combine the dry cake mix, beaten eggs, oil, buttermilk, and granulated sugar. Beat the mixture with an electric mixer on medium speed for 3 to 4 minutes until smooth.
- 2Spread half of the batter evenly into a greased 13x9-inch baking pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Add the remaining batter on top, followed by the rest of the cinnamon-sugar. Drag a table knife through the layers to create a swirl pattern.
- 3Bake at 325 degrees Fahrenheit for 40 minutes, or until the center is set. Carefully transfer the pan to a wire rack to cool, taking care not to shake it so the center does not sink.
- 4Once the cake has cooled completely, drizzle it with the powdered sugar icing and cut it into squares.
- 5Prepare the icing by beating together the powdered sugar and one tablespoon of milk. Whisk in additional milk as needed to reach a drizzling consistency, then stir in the vanilla extract.
- 6To apply the glaze quickly, spoon it into a plastic zip-top bag and snip off a small corner. Squeeze the bag to drizzle the frosting evenly over the baked treats.