Streusel Bundt Coffee Cake

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A cinnamon coffee cake that doubles as breakfast and dessert! This Streusel Bundt Coffee Cake will win you over with its layers of cinnamon sugar and creamy vanilla icing.

Bundt cake with vanilla glaze on a white cake platter.

Did you know in some parts of the world a “coffee cake” is a cake that actually has coffee in it? A British friend informed me of this when describing her coffee cake recipe to me and it blew my mind.

Where I’m from, coffee cake is a cake meant to be eaten with coffee.

Iced with a drizzle of sweet glaze rather than a thick buttercream or ganache, it’s perfect for sharing with friends over a pot of fresh brewed java.

Cinnamon Coffee Cake

The Cinnamon Sour Cream Coffee Cake I’m sharing today is the pinnacle of coffee cakes!

The cake itself is sweet, moist and delicious all on its own. But what really puts it over the top is the cinnamon streusel crumb on top paired with a dreamy vanilla glaze.

It’s rich enough to serve for dessert but because it has the word “coffee” in it you can 100% justify a slice of this for breakfast, too. It’s the kind of morning treat that’ll actually motivate you to get out of bed!

My favorite way to enjoy this cinnamon swirl bundt cake is with company. Put on a pot of coffee, slice the cake and catch up over a leisurely afternoon chat. Doesn’t that sound lovely?

Slice of streusel filling bundt cake on a white plate with wooden table.

Bundt Coffee Cake

There are two types of bakers in this world:

  • those who love decorating cakes
  • those who don’t

If you’re in the latter category, bundt cakes were made for you.

There’s no messing with frosting bags or attempts to spread frosting evenly with a spatula and a prayer.

Bundt cakes are iced with a simple glaze poured on top. It creates a beautiful waterfall of sweet frosting that’s allowed to look a little imperfect; that’s part of its charm.

The round bundt shape also makes cutting the cake into even pieces extra easy. Just one quick slice with a knife and you’re good to go.

Step by step photos for making streusel bundt cake with a cake mix.

Secret Ingredients

I use a boxed cake mix for my Cinnamon Coffee Cake. It’s not only convenient, but the texture comes out perfectly every single time–and why mess with perfection?

Along with vanilla extract, I like adding just a tiny bit of butter flavoring to my coffee bundt cake. That extra note of buttery taste helps bring out the cinnamon flavors from the streusel beautifully.

(If you’ve never baked with butter extract before, you can find it in the baking aisle right next to the vanilla extracts! Most well stocked grocery stores will have it or you can order it online.)

What You’ll Need

{Recipe at a glance; scroll down for full printable recipe with ingredient amounts}

Bundt pan with half the cake batter, nuts, cinnamon sugar, and a glass bowl pouring the remaining cake batter over the top.

To make the batter for the cinnamon bundt cake you need:

  • Yellow cake mix (whatever brand you like!)
  • Instant vanilla pudding mix
  • Vanilla
  • Butter flavor
  • Eggs
  • Oil
  • Water

Grease a bundt pan and preheat the oven.

For the Cinnamon Streusel Topping you need:

  • Nuts (I like walnuts, pecans or a blend)
  • Cinnamon
  • Granulated sugar

Combine all ingredients in a bowl and set aside.

For the Vanilla frosting you need:

  • Confectioner’s sugar
  • Heavy cream (or milk)
  • Vanilla
  • Salt

Whisk together all frosting ingredients and set aside.

White plate with a slice of cinnamon bundt cake and cup of coffee in a white mug.

Storage tips

This coffee cake keeps well covered for several days, staying moist and tender!

It also freezes well whole OR sliced into individual portions. Let thaw at room temperature before serving.

Silver fork with a bite full of cinnamon bundt coffee cake and vanilla glaze on a white plate.

More Easy Desserts

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Streusel Bundt Coffee Cake

4.70 from 10 votes
By: Aimee
A cinnamon coffee cake that doubles as breakfast and dessert! This Streusel Bundt Coffee Cake will win you over with its layers of cinnamon sugar and creamy vanilla icing.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 16 servings

Ingredients 

For the Cake:

  • 1 box yellow cake mix
  • 1 large box instant vanilla pudding mix 5.1 oz
  • ½ cup vegetable oil
  • ¾ cup water
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter flavoring

For the Streusel:

  • ½ cup chopped pecans
  • ¼ cup granulated sugar
  • 2 teaspoons cinnamon

For the Vanilla Icing:

  • 1 cup powdered sugar sugar
  • 2-3 tablespoons of heavy cream milk may be used as well
  • ½ teaspoon of vanilla extract
  • Dash of salt
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Instructions 

  • Preheat oven to 350° F.  Grease a bundt or 9 x 13 pan.
  • In a large mixing bowl, blend all cake ingredients for 2 minutes.
  • Pour half of the cake batter into the pan.  Combine streusel ingredients in a small bowl.  Sprinkle half of the streusel mixture on top of the cake batter layer.  Pour the other half of the cake batter into the pan and spread it evenly to cover the first layer.  Sprinkle the remaining streusel mixture on top.
  • Bake about 35 minutes or until an inserted toothpick or knife comes out clean.  
  • Once the cake has completely cooled, turn out onto a large cake plate or serving platter.  
  • In a small bowl, combine all ingredients for vanilla icing and drizzle over the top of the cake.

Notes

  • This coffee cake keeps well covered for several days, staying moist and tender!
  • It also freezes well whole OR sliced into individual portions. Let thaw at room temperature before serving.

Nutrition

Calories: 301kcal, Carbohydrates: 44g, Protein: 3g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 9g, Cholesterol: 50mg, Sodium: 358mg, Fiber: 1g, Sugar: 30g
Course: Cake
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

Leftovers of this Cinnamon Coffee Cake make a delicious breakfast, dessert or snack! Enjoyed with a cup of coffee, an ice cold glass of milk or just on its own, you can’t beat the cinnamon-y goodness of coffee bundt cake.

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on April 3, 2020

Comments & Reviews

  1. My icing came out very runny…. Used exact measurements? Any help for getting thick icing like pictured? Thank you!

    1. Did you spoon and level the powdered sugar? If so, maybe this powdered sugar was scooped resulting in more of that and a thicker icing.

  2. Hi Karen,
    This looks so yummy! Is it possible to use stick butter opposed to butter extract? If so, would it also be 1 teaspoon and would melting it in the microwave be ok?
    Thank you!

    1. Sorry this question is for Aimee. 🤦🏻‍♀️🤦🏻‍♀️Sorry about that Aimee. Up too late 🤣🤣

  3. I have another question. how many ounces is the cake mix? Since they reduced the size of cake mixes, I have been confused.

  4. Hi Aimee,
    This cake looks delicious. I cannot use nuts in my cakes. Do you think mini chocolate chips would be a good substitute?

    1. Hi Karen, I’ve been making this for more than 30 years and my mum has been for even longer. I would just leave the nuts out, as the cinnamon sugar works just fine in its own. I’ve tried making this with chocolate chips and wasn’t as happy as I thought I would be. Enjoy!

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