Sour cream makes this coffee cake super moist and the best part is that it starts with a cake mix. It’s so easy to make, and loaded with lots of cinnamon crumbly goodness. This breakfast cake is an instant crowd pleaser!
1 package yellow cake mix (mix only, not prepared)
1 cup sour cream (may sub plain greek yogurt)
1/4 cup butter, melted
1 teaspoon vanilla
1 1/4 cups flour
2/3 cup brown sugar
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter (8 tablespoons), chilled and cut into cubes
Preheat oven to 350 and grease a 9×13 inch baking dish with cooking spray.
First prepare the crumble. Whisk together flour, brown sugar, sugar, salt, and cinnamon. Cut in chilled butter until crumbly. Set aside.
Next prepare the cake. Combine cake mix, egg, sour cream, melted butter, and vanilla and mix until combined. It’s okay if the batter still has some lumps.
Spread half the cake batter in the bottom of the greased baking dish. Sprinkle with half of the crumble mixture. Grease a rubber spatula and gently spread the remaining batter over the crumble (this takes a little finessing but it’s worth it if you just work with it – see note). Top with remaining crumble.
Bake for 30-35 minutes until an inserted toothpick comes out clean. Serve warm.