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Cinnamon Swirl Buttermilk Coffee Cake
When you need a bakery-quality treat without the fuss, this shortcut coffee cake delivers. It starts with a simple box mix, but buttermilk and oil transform the crumb into something incredibly tender and rich. A thick ribbon of cinnamon and brown sugar runs right through the middle, giving you sweet, spiced pockets throughout. Finish it off with a quick vanilla glaze, and you've got a gorgeous morning bake that pairs beautifully with your favorite roast.
Equipment
- Oven
- Cake Pan
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 aside. In a large mixing bowl, combine the dry cake mix, beaten eggs, oil, buttermilk, and granulated sugar. Beat with an electric mixer on medium speed for 3 to 4 minutes until completely 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. Don't shake the pan while moving it, as the delicate center can sink if disturbed while hot.
- 4While the cake cools, prepare the icing. Beat 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.
- 5Once the cake has cooled completely, drizzle the icing evenly over the top and cut into squares.
Notes
- Slicing: For the cleanest squares, ensure the cake is completely cool before cutting.
- Glazing tip: To apply the glaze quickly and evenly, spoon it into a plastic zip-top bag, snip off a tiny corner, and squeeze to drizzle.
- Storage: Keep leftover cake in an airtight container at room temperature for up to 3 days.