Classic Coffee Cake
Light, moist cake is layered with the light crunch of cinnamon sugar filling and a zesty orange icing - perfect for your next brunch gathering.
Equipment
- Bundt pan
Ingredients
Cake
- 1 box yellow cake mix
- 1 3.4- ounce box instant vanilla pudding
- ¾ cup butter melted (1.5 sticks)
- ¾ cup milk
- 1 teaspoon vanilla bean paste
- 4 eggs
- 1/3 cup granulated sugar - for filling
- 3 tablespoons cinnamon - for filling
Icing
- Icing
- 2 cups powdered sugar
- 1 teaspoon vanilla bean paste
- 4-6 tablespoons orange juice (can substitute milk if necessary)
Instructions
- Preheat oven to 350 degrees F. Grease and flour a bundt pan.
- Combine cake mix, vanilla pudding mix, melted butter, vanilla, and milk using an electric mixer. Add eggs one at a time, beating between each addition. Continue to beat for an additional 7 minutes; the batter should be relatively fluffy.
- In a separate bowl, combine sugar and cinnamon.
- Pour half of cake batter into bundt pan. Evenly cover with cinnamon sugar mixture before covering with the remaining cake batter.
- Bake for 45 - 60 minutes; the cake is done when a skewer placed in the depths of the cake comes out clean.
- Allow to cool in pan for 10 minutes before carefully removing from pan to cool completely.
- While the cake is cooling, prepare icing by whisking together powdered sugar and orange juice. Ice cake once it has cooled completely.