Go Back
Saturday Morning Coffee Cake, photographed on white marble in the A More Perfect Supper kitchen

Saturday Morning Coffee Cake

A soft, rich coffee cake built from a yellow cake mix, with a cinnamon-pecan ribbon, a buttery streusel top, and a light maple glaze. It keeps the convenience of a mix while tasting much more deliberate than one.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 1 Pie
Course: Desserts
Cuisine: American
Ingredients Method

Ingredients
  

Cake
  • 1 box yellow cake mix (15.25 oz)
  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 1/2 cup unsalted butter melted and slightly cooled
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional) optional
Cinnamon-Pecan Ribbon
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup pecans toasted and finely chopped
Streusel
  • 3/4 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 6 tablespoons cold unsalted butter cut into small cubes
  • 1/2 cup pecans toasted and roughly chopped
Maple Glaze
  • 1/2 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • Warm water a few drops as needed

Method
 

  1. Preheat the oven to 350°F. Grease and flour a 9x13-inch baking pan or coat it with baking spray that contains flour.
  2. For the ribbon, stir together 1/2 cup brown sugar, 1 teaspoon cinnamon, and 1/2 cup finely chopped toasted pecans. Set aside.
  3. For the streusel, combine 3/4 cup flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Cut in 6 tablespoons cold butter until coarse crumbs form, then fold in 1/2 cup roughly chopped toasted pecans. Refrigerate while you make the batter.
  4. Beat the 15.25-ounce yellow cake mix, 1 cup sour cream, 1/2 cup buttermilk, 1/2 cup melted butter, 3 eggs, 1 teaspoon vanilla, and optional 1/4 teaspoon almond extract for about 2 minutes, until smooth.
  5. Spread half the batter in the pan. Sprinkle the cinnamon-pecan ribbon evenly over it. Carefully spread the remaining batter on top, then scatter the cold streusel over the surface.
  6. Bake at 350°F for 40 to 45 minutes, until the center is set and a toothpick comes out clean or with a few moist crumbs. Cool at least 20 minutes.
  7. Whisk 1/2 cup powdered sugar with 2 tablespoons maple syrup. Add warm water a few drops at a time only if needed for a pourable glaze. Drizzle over the warm or cooled cake.