May 20, 2016


There is a big difference between serving a homemade morning coffee cake versus one of those that you pick up at the grocery store bakery when you feel like you just don't have the time to bake.
Perhaps you are taking it for your coworkers, which I often did before retirement. I loved giving my staff a morning surprise by taking in a coffee cake warm from the oven. Or you want to thank the teachers for providing a loving, happy learning environment for your little ones! Maybe it's book club night or your darling neighbor just dropped in for a chat. This is an easy, breezy cake, chocked full of brown sugar, cinnamon and sour cream that is prepared with a boxed cake mix! It's hard to go wrong on something they will love and most likely ask for seconds! 

I have prepared this cake with either a yellow box cake mix and also a white cake mix!
 They are both just marvelous! 
Oh that lovely aroma of cinnamon and sugar filling your home!
It's a morning, afternoon and evening delight! 

1 box cake mix, either yellow or white
3 eggs
8 ounces of sour cream
2/3 cup oil
1/3 cup water
1/2 cup brown sugar
1 t. cinnamon

Preheat the oven to 350 degrees F.
Prepare the dry cake mix, eggs, water and oil with a hand mixer. Beat until smooth, Blend in the sour cream. In a separate bowl, combine the brown sugar and cinnamon. Spray a bundt pan with cooking spray. Pour 1/2 of the cake batter in the bundt pan. Spread the brown sugar/cinnamon mixture over the batter. Top with remaining cake batter. Bake for 25-30 minutes. Cook for about 15 minutes before inverting onto a platter.

The Glaze: Mix together 1/2 cup confectioners sugar, 1 t. vanilla and 2 t. milk. Stir well, then drizzle glaze over warm cake!

It's Foodie Friday!!!


  1. Cinnamon, one of my favourite aromas. The cake looks tasty too.

    Your Ralph Waldo quote at the start of your blog, love it.

  2. Oh Yum, it looks delicious, Betsy!! I'm sure it smells (and tastes) heavenly, too. :) Thanks so much for sharing -- I've already pinned it. Have a great weekend!


    Denise at Forest Manor

  3. Hmmm...love cakes made with a cake mix as the base...so easy. Question: Is this recipe good for the new smaller sized cake mixes? Like everything else, cake mixes have fewer ounces than they had before. It threw Anne Bryne's (the cake mix doctor) recipes for a loop and changes had to be made. I'll go find Denise's pin now...

    1. Hi Vee...I have never used the small cake mixes. The ingredients would need to be adjusted I am sure....I probably would go with the regular sized cake mix when making a bundt cake....perhaps you could use smaller bundt pans when baking this and freeze a few for later!


I so love receiving your thoughts and comments. I also hope you found something that made you smile.