Good Morning Coffee Cake

Total Time

Prep: 20 min. Cook: 60 min.

Makes

10 servings

Updated: Apr. 05, 2024

I made this for my family this morning celebrating my husband being home on a weekend morning with the family. He works very hard as an investigator in law enforcement and is rarely home to enjoy a leisurely breakfast wit us all. The cake is delicious and has a mild enough coffee flavor that the kiddies can still enjoy it. The cinnamon, vanilla, and hint of cocoa make this coffee cake extra comforting. The topping reminds me of a fresh chewy sugar cookie and adds a nice complexity of texture. The icing is not necessary but sure gives this cake an added dose of sweet cinnamon, vanilla, and coffee.

Ingredients

1 box Betty Crocker Super Moist White Cake Mix
3 tbs butter
1/2 cup and 1 tbs cholesterol free egg product
1/4 cup canola oil
1/2 tsp and Just a pinch more ground cinnamon
3/4 cup brewed coffee plus 1 more tbs, regular or decaff
1tbs unsweetened cocoa powder
1/2 tsp vanilla extract
1/2 cup powdered sugar

Directions

preheat oven to 350 degrees. Take one cup of boxed cake mix and put in a small mixing bowl with 3 tbs of room temperature butter, 1/2 tsp ground cinnamon, and 1 tbs of egg product. Stir with a fork until you have crumbs and set aside.
In a larger mixing bowl put the rest of your cake mix, 1/2 cup of cholesterol free egg product, canola oil, 3/4 cup cooled coffee, and 1 tbs of cocoa. Mix for 2 1/2 minutes working up to medium speed on mixer. Poor into a greased 13x9 inch cake pan. I greased mine with a butter flavored non stick spray. Top with your crumbs as evenly as possible. Bake for 32 minutes or until a toothpick inserted in center comes out clean. Mix 1 tbs brewed coffee, 1/2 tsp vanilla extract, just a pinch of ground cinnamon, and 1/2 cup of powdered sugar together until well combined. Drizzle over baked coffee cake. Serve warm, as I prefer or cold.