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.

A delicious and moist two-layer Coffee Layer cake with a light & fluffy Coffee Buttercream Frosting!

Coffee Cake Recipe

Carefully add the remaining cake batter on top, and use a spatula to evenly smooth it out. Evenly sprinkle the remaining streusel mixture on 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.

In a large mixing bowl, sift in a yellow cake mix and combine with water, oil, eggs, and vanilla extract. While cake cools, prepare glaze by combining powdered sugar and milk in a bowl. Whisk together until smooth and a drizzle consistency has formed. In a large bowl, whisk together all the dry and wet cake batter ingredients, except for the sour cream. Then, fold in the sour cream using a spatula or large spoon. 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! Make the filling. Put 2/3 cup of cake mix in a medium bowl and add melted butter, brown sugar, cinnamon, and pecans. Mix everything to combine.Caramel glaze, maple glaze, cream cheese glaze, or a fruit flavored glaze would all be delicious alternatives. To Store: Leftover coffee cake should be stored at room temperature in an airtight container or tightly covered with aluminum foil, and will remain fresh for up to 5 days. She had so many wonderful little notes crammed in all the blank spaces in the book, and on the coffee cake she simply put “victoria sponge + coffee” so… I went with that. The main difference between coffee cake and regular cake is coffee cakes typically have a streusel topping or crumble on top of them, as opposed to regular cake which is served either plain or with some type of frosting/icing. 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!