I have to share my best friends 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.
She knows anything she makes for me I will love, 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 actually 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 creamy like 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 Platinum Collection Original 10- to 15-Cup Bundt Pan or this one: Nordic Ware Pro Form Anniversary Cake Pan, 12 Cup
Best Friends Coffee Cake Recipe
- 1 package yellow cake mix I prefer Duncan Hines brand Duncan Hines, Classic Cake Mix, Yellow Cake, 15.25oz Box (Pack of 4)
- 1-5 ounce package vanilla INSTANT pudding
- 1 cup sour cream
- 1/2 cup oil
- 1/2 cup water
- 4 eggs slightly beaten
- 3/4 cup chocolate chips I prefer the dark mini chocolate chips, but any flavor will work
- 1/4 cup white sugar
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1 cup chopped pecans optional
Preheat oven to 350 degrees. Place all the ingredients in a large mixing bowl EXCEPT the chocolate chips, cinnamon, brown & white sugars. After blending the dry ingredients with the eggs and water, fold in the chocolate chips. Blend the white sugar, brown sugar & cinnamon, and set aside. Pecan nuts are optional. Grease a Bundt pan. Scoop half of the batter into the Bundt pan and sprinkle 1/2 of the cinnamon mixture on top of the first layer of batter. Spread the last of the batter and sprinkle the remaining cinnamon-sugar mixture on the top of the last layer of batter. Use your spoon to partially blend the last of the cinnamon mixture into the batter. Bake for about 55-60 minutes or until a toothpick comes out clean.