Rippled Coffee Cake
A moist, cinnamon-swirled coffee cake featuring a tender yellow cake base and a sweet powdered sugar glaze, perfect for breakfast or brunch gatherings.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C) and spray a cake pan with non-stick spray.
- Mix together the cake mix, sour cream, eggs, and oil until well combined.
- Pour the batter into the prepared cake pan.
- In a small bowl, combine the brown sugar and cinnamon.
- Swirl the cinnamon-sugar mixture through the cake batter using a knife or skewer.
- Bake in the preheated oven until a cake tester inserted in the center comes out clean, about 35 minutes.
- While the cake is baking, mix the powdered sugar, milk, and vanilla until smooth.
- Pour the glaze over the hot cake immediately after removing from the oven.
Tips & Substitutions
For a lighter texture, consider using a light sour cream or Greek yogurt as a substitute. If you don't have a yellow cake mix, a vanilla or white cake mix will work as well. To enhance the flavor, add a pinch of nutmeg or a teaspoon of almond extract to the batter. Make sure to swirl the cinnamon-sugar mixture gently to create a beautiful ripple effect.
Serving Suggestions
Serve the rippled coffee cake warm or at room temperature, perfect for breakfast or as an afternoon snack alongside a cup of coffee or tea. It pairs beautifully with Mississippi Southern Pecan Pie for a delightful dessert spread. For an extra special touch, serve with fresh berries or a dollop of whipped cream on the side.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze individual slices wrapped in plastic wrap and foil for up to 3 months. To reheat, simply microwave a slice for about 15-20 seconds or warm it in the oven at 350°F for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Rippled Coffee Cake contains roughly 456 calories, with 4g protein, 76g carbohydrates, and 12g fat. It is a good source of calcium (11% of the Daily Value).
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 make this coffee cake ahead of time?
Yes, you can prepare the cake batter and store it in the refrigerator for up to 24 hours before baking. Just allow it to come to room temperature before pouring it into the pan and baking. This makes it convenient for brunch gatherings or busy mornings.
What can I use instead of brown sugar?
If you don't have brown sugar, you can use granulated sugar combined with a bit of molasses to mimic the flavor. For each cup of brown sugar needed, use 1 cup of granulated sugar and stir in 1 tablespoon of molasses. This alternative will still provide that rich sweetness.
Can I add nuts to this recipe?
Absolutely! Chopped walnuts or pecans can be added to the batter or sprinkled on top of the cinnamon-sugar mixture for added texture and flavor. Just ensure the nuts are evenly distributed for a delightful crunch in every bite.
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).