My Best Friend’s Coffee Cake That Is Easy To Make

I have to share my best friend’s coffee cake recipe that is so easy to make. It’s moist, delicious, and doesn’t need any frosting or topping. This yummy coffee cake recipe is so moist and is a perfect “make ahead” coffee cake for Sunday mornings, or any holiday morning.

You can freeze it and thaw it Christmas morning while you open presents. Anytime I can make something and freeze it the easier my morning is when fixing breakfast for family or friends on any holiday. My friend, Heather S. has made this cake for me for years when I head up to Salt Lake City, Utah for a visit.

I updated this post with new images because it’s one of my most popular recipes. Now, I can deliver a coffee cake to my best friend, Heather since I moved back up to Salt Lake City, Utah. It’s the perfect cinnamon coffee cake, I promise.

She knows I will love anything she makes for me, but she also knows this is one of my favorite treats! I did change the recipe a bit, as we all do. I call it modifying my favorite recipes. This coffee cake is not your usual dry and crumbly coffee cake. You could serve this for a dessert “as is” without any frosting.

I am a cream cheese frosting lover and even I don’t need a frosting on this fluffy, moist, and creamy textured cake. Add a few mini chocolate chips and this is a perfect addition to any meal. The subtle cinnamon flavor is the best! My favorite Bundt cake pan: Nordic Ware ProForm Bundt, 12 Cup, Gray

Kitchen Items You May Need:

• 12-Cup Bundt Pan
• Stand Mixer or Hand Mixer
• Measuring Cups
• Measuring Spoons
• Spatula
• Cake Platter

Ingredients:

• Yellow Cake Mix: I prefer the Duncan Heinz brand but any kind will work
• Vanilla Instant Pudding: Makes the cake have a little extra moistness
• Sour Cream: Sour Cream is the moisture additive
• Oil: Oil helps make the cake moist
• Water: Helps make the cake more moist
• Eggs: Eggs bind the cake batter together – I usually use large eggs
• Chocolate Chips: These add a little tiny bonus to the cake – you might call it the secret ingredient
• White Sugar: Makes the cake be sweet
• Light Brown Sugar: Makes the cake be sweet
• Cinnamon: Just the right seasoning for a coffee cake
• Pecans, Optional: If you want some extra crunch, add some pecans

Coffee Cake Instructions

Step One: Gather Ingredients

Preheat oven to (350°F) = (176°C) degrees. Grease a 12-cup Bundt Pan.

Step Two: Blend the Cake Mixture

Blend the cake mix and instant pudding with the eggs, oil, sour cream, and water.

Step Three: Beat Until Fluffy

Beat the mixture until fluffy and smooth. Fold in the chocolate chips.

Step Four: Fold In Chocolate Chips

Stir the chocolate chips until evenly spread throughout the batter.

Step Five: Cinnamon Mixture

Blend the white sugar, brown sugar & cinnamon, and set aside. Pecan nuts are optional.

Step Six: Scoop Half the Mixture In The Pan

Scoop half of the batter into the Bundt pan.

Step Seven: Layer Half Of The Cinnamon Mixture

Sprinkle 1/2 of the cinnamon mixture on top of the first layer of batter.

Step Eight: Sprinkle Remaining Cinnamon Mixture

Then scoop the other half of the batter into the pan and sprinkle the remaining cinnamon-sugar mixture on top of the batter.

Step Nine: Stir Through Evenly

Stir in until evenly spread out.

Finished Product: Ready To Serve

How do I store the leftover coffee cake?

Can I freeze the whole cake after baking it?

Do I need to store the coffee cake in the refrigerator?

What makes a coffee cake different than a cake?

What makes coffee cake different?

Does a coffee cake have coffee in it?

Is the coffee cake a dessert?

What can I serve with this recipe?

• Cup of Coffee
• Tea
• Milk
• Hot Cocoa or Hot Chocolate
• Fresh Fruit
• Sliced Cheese

Final Word

Let me know if you make my favorite coffee cake, I need to start making two at a time now because it disappears way too fast around here! Be ready to hand out the recipe, my friends. It’s perfect for the holidays, trust me. God Bless this world, Linda