Yes, nuts are a delicious addition and great way to add a crunch and texture to this cake. I recommend adding 1/4 cup of chopped walnuts or pecans to the streusel topping mixture. Don’t leave the cake in the pan for too longafter baking — about 10-15 minutes is plenty. After that, condensation will start to form and the moisture will negatively impact the crust. Below, I’ve included all the recommend kitchen tools you’ll need to make this coffee cake as well as step-by-step photos for reference. This cake is perfect on its own with a hot cup of coffee, tea or mulled cider. For a bright, fresh touch, garnish with fresh berries.

To Freeze: Let cake cool completely and freeze individual slices wrapped in saran wrap in a freezer safe bag for up to 3 months. Once ready to eat, thaw overnight in the fridge, and re-heat in the microwave as desired. For some added sweetness drizzle a little cream cheese frosting glaze or sprinkle on some powdered sugar over the top. In a large mixing bowl, sift in a yellow cake mix and combine with water, oil, eggs, and vanilla extract. Use an electric hand mixer and mix together on medium speed for 2 minutes. Set aside. How to Freeze: Allow the cake to cool completely. Do not glaze. Wrap tightly with a layer of plastic wrap and then a layer of aluminum foil. Store in the freezer for up to 3 months. Thaw on the counter overnight. Once the cake is completely thawed, drizzle with icing and serve! Pour half of the cake batter in the bottom of a greased Bundt pan, then sprinkle with all of the streusel topping. Lastly, top with the remaining cake batter.

From the book: Nadiya’s Everyday Baking

In a large mixing bowl, sift in a yellow cake mix and combine with water, oil, eggs, and vanilla extract.

Make Ahead. You can bake the cake ahead of time, sleep in, and pour yourself a warm cup of coffee in the morning. There’s no need to wake up early! Vanilla instant pudding mix:just the small 4-serving (3.4 ounce) boxof dry mix — not prepared into actual pudding. I realized that I could do the same here at home by combining the cinnamon streusel from my scratch-made recipe with the moist cake mix Bundt recipe from my favorite lemon cake. This delicious treat was born! Why It’s Called “Coffee Cake”

Ingredients

Caramel glaze, maple glaze, cream cheese glaze, or a fruit flavored glaze would all be delicious alternatives. Use half as much streusel and skip the topping. Instead, just sprinkle the streusel in the middle layer of the cake. While cake cools, prepare glaze by combining powdered sugar and milk in a bowl. Whisk together until smooth and a drizzle consistency has formed. If you’re enjoying cake a day (or more) later,reheat the leftoversto give the slices a nice, soft texture. Just loosely cover an individual slice andmicrowave for 10-15 seconds (or until warm).

Unsalted Butter – The butter needs to be very cold, not room temperature or melted butter. Pop it in the freezer for a few minutes if needed. If the butter is too warm, then you won’t get that delicious crumbly texture. Wrapped tightly, the Bundt cake will last at room temperature for up to 2 days.It does notneed to be refrigerated.Buttermilk – This gives your coffee cake a bright, tangy flavor and adds to the moisture. You can substitute regular milk with 1 teaspoon lemon juice if needed. This cake is delicious and moist and I can’t get over how simple it is considering. I used a bit more than the usual 200g rule for victoria sponges as I like to have slightly deeper cakes and I find it bakes a bit better also! Adding sour cream is one of the best tips for making box cake better, and makes coffee cake so rich and moist. You can also sprinkle the top with a dusting of powdered sugar, in lieu of a glaze, or omit the glaze completely. I’ve been making this delicious coffee cake recipe for years and it’s a favorite among family and friends.