The best part of this recipe is that you can add almost any kind of fruit you like, or even chocolate chips and pecans or walnuts. It’s truly the little black dress of recipes, and one that I make a lot. It’s perfect to bring to someone’s house, or serve for breakfast, brunch or dessert.
The photo above has sliced peaches in it, layered with the cinnamon mixture. You don’t even have to peel the peaches.
Cinnamon Coffee Cake
This coffee cake is truly one of my favorites, and no one ever guesses that it's gluten-free and vegan. It's delicious with add-ins, such as blueberries, chocolate chips, raspberries, sliced nectarine, apple, peach or pear.
- 1 package of Julie’s Original White Cake Mix
- 1 1/2 cups of soy or other non-dairy milk
- 1/3 cup canola oil
- 2 teaspoons pure vanilla extract
- 1 cup fresh or frozen blueberries, raspberries or chocolate chips, optional
- 3/4 cup packed light or medium brown sugar
- 2 teaspoons ground cinnamon
Preheat oven to 350°F. Grease and line a 7 x 11-inch glass Pyrex baking dish or a 9-inch round metal baking pan.
Cake: In a large bowl or bowl of a stand mixer, combine the cake mix, milk, oil and vanilla, beating until smooth. Stir in blueberries, if using.
Topping: In a small bowl, mix together the brown sugar and cinnamon. Set aside.
Pour half of the batter into the prepared baking dish. Sprinkle with half of the brown sugar mixture. Drizzle the rest of the cake batter on top. Top with the remaining brown sugar mixture. Bake the cake about 60 minutes, or until a tester inserted into the cake comes out clean. Let cake cool completely before serving.
Sometimes I find that I need to bake the coffee cake for an additional 5 minutes or so.
If using a glass Pyrex pan, make sure to set the hot cake on a trivet or rack when you pull it out of the oven. Sometimes the glass dishes can shatter if placed on a cold tile or stone counter.