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5 from 1 vote

The Best Cake Mix Coffee Cake without Eggs

This easy cake mix coffee cake recipe requires no eggs, making it a simple and delicious option for a moist and flavorful treat topped with a crunchy streusel.
Course Snack
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Servings 12 slices
Calories 428kcal
Author Sushma Iyer

Ingredients

For Streusel Topping

  • 3/4 cups (90 gms) Plain Flour
  • 1/2 cup (45 gms) Almond Flour
  • 1/2 cup (90 gms) Brown Sugar
  • 1/4 tsp Salt
  • 1/3 cup (76 gms) Cold Butter
  • 1 cup Pecans, chopped

For Coffee Cake

  • 1/2 cup (125 gms) Milk Lukewarm
  • 1/2 tsp Vinegar
  • 1 box Cake Mix
  • 1/4 cup Plain Flour
  • 1/2 cup (120 gms) Yogurt (or two eggs)
  • 1/3 cup (73 gms) Oil
  • 1 tsp Vanilla Essence

Instructions

Preheat the Oven:

  • Preheat your oven to 180°C (350°F).

Prepare the Pan:

  • Grease an 8x8 inch square pan. Line it with parchment paper, ensuring that the paper hangs over the edges of the pan. This will make it easier to lift and unmold the cake once baked.

Crumb Topping

  • In a large bowl, combine all-purpose flour, almond flour, brown sugar, and salt. Add the cubed cold butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs
  • Stir in the chopped pecans.

Preparing Cake

  • Add the vinegar to the warm milk, stir, and set aside for 5 minutes to create homemade buttermilk. This is your wet ingredients.
  • In a medium bowl, combine the contents of the box mix with the additional 1/4 cup of flour, mixing well. This is your dry ingredients. Set aside.
  • In a large mixing bowl, whisk the yogurt, then gradually add the oil while continuing to whisk. Stir in the vanilla until fully incorporated.
  • Form the cake batter by alternating between adding the dry mix and the buttermilk, starting and ending with the dry mix. Gently fold until the batter is smooth
  • Pour the prepared batter into the greased and lined baking pan. Spread it evenly.
  • Sprinkle the prepared streusel topping evenly on top of the cake batter.
  • Bake in the preheated oven for 40-50 minutes.
    Check for doneness by inserting a toothpick into the center of the cake; it should come out clean or with a few crumbs.
  • Remove the cake from the oven and let it cool in the pan for about 5 minutes. Using the overhanging parchment paper, carefully lift the cake from the pan and transfer it to a wire rack to cool completely.
  • While the cake cools, prepare the lemon glaze. In a small bowl, whisk together 1 cup powdered sugar and 2-3 tbsp lemon juice until smooth.Drizzle the glaze over the cooled cake.
  • Once the glaze has set, slice the cake and serve.

Notes

  1. Ensure that the milk is lukewarm but not hot when you add the vinegar. The mixture should sit for 5 minutes to thicken and curdle slightly, which mimics the texture of buttermilk.
  2. When mixing the cake batter, alternate between adding the dry mix and the buttermilk. This helps to ensure that the ingredients are evenly distributed and prevents overmixing, which can make the cake dense.
  3. Use cold butter and mix it into the flour and sugar until you achieve a crumbly texture. If the butter is too soft, the streusel may turn out more like a paste rather than a crumbly topping.
  4. Grease and line the cake pan with parchment paper, making sure the edges of the paper hang over the sides. This helps to easily lift out the cake after baking.
  5. If the top of the cake is getting too brown but the center is not fully cooked, cover the cake loosely with aluminum foil for the last 10 minutes of baking.
  6. For an extra layer of streusel goodness, you can also sandwich some of the streusel between layers of batter. Simply pour half of the batter into the pan, level it, and sprinkle a layer of streusel on top. Add the rest of the batter over the streusel, then finish with the remaining streusel on top of the batter. This creates a delightful streusel swirl throughout the cake.

Nutrition

Calories: 428kcal | Carbohydrates: 55g | Protein: 5g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 16mg | Sodium: 414mg | Potassium: 110mg | Fiber: 2g | Sugar: 29g | Vitamin A: 189IU | Vitamin C: 0.1mg | Calcium: 142mg | Iron: 2mg
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