When company was coming, my mom often baked this coffee cake. And now I do too. In all my life, I swear I’ve never met anyone who could stop at one piece! We’re hosting two friends this weekend and I wanted to make sure they were well fed.
This cake has quite a reputation — Dan got excited the moment he saw the ingredients sitting on the counter. My cake carrier was one of the things that broke in our move (the movers were so bad they even broke plastic), and it was the first thing Dan replaced without even asking. Neither of us could face the idea of a future without bundt cake!
Dense and soft and swirled with rich cinnamon, this coffee cake’s browned crust is brushed with an irresistible glaze. Pudding in the batter is the secret to the moistness and texture. Bake it in a fluted bundt pan for a lovely presentation. It’s based on a cake mix so you can have it in the oven quickly and done in just over an hour.
Cinnamon Bundt Coffee Cake Recipe (should serve 16, but usually serves 8)
- 1 yellow cake mix
- 1 instant vanilla pudding mix (the smaller box — 3.4 oz I think)
- 4 eggs
- 3/4 cup milk
- 3/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp butter extract (don’t ask, just do it… sold near the vanilla)
- 3 tsp cinnamon
- 1/4 cup sugar
- 1 cup powdered sugar
- 3 Tbsp milk
- 1/2 tsp vanilla extract
- 1/2 tsp butter extract
Preheat oven to 350F. Beat cake mix, pudding mix, eggs, milk, and oil 5-8 minutes with an electric mixer. Mix in vanilla and butter extracts. Remove 1/3 of the batter to a small bowl. To it, add cinnamon and sugar. In a well-greased bundt or angel pan, alternate regular and cinnamon batter in layers. Bake 40-45 minutes, until toothpick comes out clean. Cool in pan on rack for 15 minutes, then turn out onto a plate or cake holder. While warm, poke holes all over with a toothpick or fork. Whisk together the glaze ingredients in a bowl. Brush the glaze all over the cake (it’ll take several layers to use it all up). Keeps fresh for several days on the counter in an airtight container.