Let the coffee cake cool in the pan for at least 15-20 minutes before cutting into squares.
Optional: Dust with powdered sugar before serving.
Tips and Notes:
Cake Mix: Any brand of yellow cake mix will work. You can also use a butter pecan or spice cake mix for a different flavor variation.
Sour Cream: The sour cream adds moisture and tanginess to the cake. You can substitute plain Greek yogurt if you prefer.
Butter: Make sure the butter for the cake batter is melted, but not too hot. The butter for the crumb topping should be cold.
Crumb Topping: For a chunkier crumb topping, use your fingers to pinch the butter and dry ingredients together.
Nuts: Add 1/2 cup of chopped pecans or walnuts to the crumb topping for added flavor and texture.
Fruit: Add 1 cup of fresh or frozen berries (such as blueberries or raspberries) to the batter before baking.
Storage: Store leftover coffee cake in an airtight container at room temperature for up to 3 days.
Freezing: Coffee cake can be frozen for up to 2 months. Wrap tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before serving.
Enjoy your easy and delicious Yellow Cake Mix Coffee Cake! Let me know if you have any other questions.
