Cinnamon Streusel Cake
A moist and flavorful cinnamon streusel cake featuring a tender yellow cake base layered with a sweet cinnamon streusel topping. Perfect for dessert or coffee gatherings, its warm spices and rich texture appeal to those who love comforting baked treats with a delightful crunch.
Ingredients
Instructions
- Preheat oven to 375°F.
- In a large bowl, blend the cake mix, vanilla pudding, oil, water, and eggs until smooth.
- Beat the mixture for 2 minutes at medium speed.
- Spray and flour a 10-inch tube pan.
- Spread 3/4 of the batter evenly in the prepared pan.
- Sprinkle 2/3 cup of the streusel mixture over the batter in the pan.
- Spread the remaining batter over the streusel layer.
- Top with the remaining streusel.
- Bake at 375°F for 40 to 50 minutes until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 25 minutes.
- Remove from the pan and serve with the streusel side up.
Tips & Substitutions
For a richer flavor, consider using melted butter instead of Crisco oil. You can also substitute half of the brown sugar with granulated sugar for a less intense sweetness. If you prefer a nutty touch, add chopped walnuts or pecans to the streusel. Make sure to beat the batter thoroughly for a light texture, similar to that found in American recipes.
Serving Suggestions
Serve the cake warm or at room temperature, optionally dusted with powdered sugar for added sweetness. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful brunch option, enjoy alongside Country Buttermilk Biscuits by Cozette Mcelroy and fresh fruit.
Storage & Reheating
Store leftover Cinnamon Streusel Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, slice the cake and warm individual pieces in the microwave for about 10-15 seconds or until just warm to the touch.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Streusel Cake contains roughly 186 calories, with 3g protein, 36g carbohydrates, and 3g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cake mix for this recipe?
Yes, you can use any flavor of cake mix you prefer, such as chocolate or lemon. Just ensure the pudding flavor complements the cake mix for the best flavor balance. Adjust the spices accordingly to match the flavor profile you choose.
What can I do if I don't have vanilla pudding?
If you don’t have vanilla pudding, you can substitute it with an equal amount of sour cream or Greek yogurt for moisture and flavor. Alternatively, use a different flavored pudding, like butterscotch, for a unique twist on the cake’s flavor.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs attached, the cake is ready. Baking times may vary based on your oven, so keep an eye on it during the last few minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).