Ingredients for Rippled Cinnamon Bun Coffee Cake
- Yellow Cake Mix
- 1/2 cup sour cream
- 2 large eggs
- Vegetable Oil
- Light Brown Sugar
- Ground Cinnamon
- Powdered Sugar
- Milk
- Vanilla Extract
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How to Make Rippled Cinnamon Bun Coffee Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, prepare your cake mix according to package directions, substituting sour cream for the water and adding 2 large eggs.
- In a separate bowl, whisk together the brown sugar, cinnamon, and melted butter until smooth.
- Pour half of the cake batter into the prepared pan. Evenly spread the brown sugar-cinnamon mixture over the batter.
- Pour the remaining cake batter over the cinnamon swirl. Gently swirl the batter with a knife or toothpick for a marbled effect.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before frosting.
- Prepare the vanilla icing by whisking together powdered sugar, milk, and vanilla extract until smooth and spreadable. Adjust milk for desired consistency.
- Frost the cooled cake and let it set before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
168g
Fat
20g
Carbs
18g
