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    You are in: Home / Recipes / Storm Warning Glazed Cinnamon Coffee Cake Recipe
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    Storm Warning Glazed Cinnamon Coffee Cake

    Storm Warning Glazed Cinnamon Coffee Cake. Photo by Baby Kato

    1/4 Photos of Storm Warning Glazed Cinnamon Coffee Cake

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    KateL's Note:

    Made this just before Tropical Storm Sandy took out our power. It is very rich, and lasted 5 days before the two of us finished it. Recipe from swirth in KAF community, who said his family adapted it from Anne Byrn's Cake Mix Doctor. I modified it slightly for personal preference. We loved this combination. I plan to try this with a silicone coffee cake Bundt form, checking doneness at 50 minutes; in that case, I will put half of the cake batter in the Bundt form, sprinkle the filling, and top with the remaining batter and when done, I will let cool for 5 minutes before releasing from form and coating with glaze while cake is still hot.

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    Serves: 12


    9x13 co ...

    Units: US | Metric



    • vegetable cooking spray, for misting
    • 517.37 g yellow cake mix
    • 236.59 ml sour cream or 236.59 ml plain Greek yogurt
    • 177.44 ml canola oil or 177.44 ml vegetable oil
    • 4 large eggs, lightly whisked



    1. 1
      Place rack in the center of the oven and preheat oven to 350 F (175 C). Lightly mist a 9x13 pan (or coffee cake Bundt pan) with vegetable oil spray.
    2. 2
    3. 3
      Combine brown sugar, cinnamon and nuts in small bowl and set aside. Measure honey and set aside.
    4. 4
    5. 5
      If using Verona Assistent Original, combine all liquids (sour cream, oil, and eggs) in white 3.5 liter bowl with cake beaters first before gradually adding cake mix on low speed. Otherwise put cake ingredients in mixer bowl in order listed and blend on low speed for 1 minute to combine. Scrape down sides of bowl, increase mixer speed to medium, and beat 2 minutes, scraping down bowl sides again. Batter should look thick and well blended.
    6. 6
      9x13 PAN:.
    7. 7
      If using 9x13 pan, pour all batter in pan and smooth it out. Add the filling: drizzle the honey on top of batter, then sprinkle the sugar-nut mixture evenly across top. With a dinner knife, swirl through these ingredients to blend them slightly. Place the pan in the preheated oven and bake for 38 to 40 minutes. Cake should be golden brown (if not completely covered by filling) and spring back when lightly pressed with your finger. When done, place pan on wire rack to cool while you prepare the glaze.
    8. 8
    9. 9
      If using silicone coffee cake Bundt form, place Bundt form on rigid cookie sheet and pour in half of the batter. Leaving 1/4-inch to 1/2 inch margin next to form's walls, drizzle honey and then sprinkle sugar-nut mixture. Then cover with remaining batter, making sure filling is sealed in by batter. Place cookie sheet with form in oven and check for doneness at 50 minutes. When done, place cookie sheet with form on wire rack for 5 minutes. Then remove cake from form onto serving plate.
    10. 10
    11. 11
      Place confectioners' sugar, milk and vanilla in a small mixing bowl, and stir until mixture is well combined. Pour the glazed over the top of the hot cake in the 9x13 pan or drizzle over the rounded top part of the Bundt coffee cake.
    12. 12
      Allow cake to cool for 20 minutes or more before cutting into squares. This can be served warm or at room temperature. (Don't cut cake into slices until ready to serve; that will help it last the duration of the storm power outages.).

    Ratings & Reviews:

    • on December 22, 2013


      This cake is moist, delicious and super yummy!<br/>I used the yogurt variant (Balcan Yogurt 10 % fat) and simply replaced the yellow cake mix with 2 1/2 cups flour, 1 1/2 cups sugar and 1 tablespoon baking powder. I used a food processor to prepare the dough and for the shape a silicone coffee cake Bundt form.<br/>An easy great recipe and a keeper!

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    • on October 09, 2013


      WOW! This is so super amazing! I'm not a baker so I'm going to surprise my friends that I would even try something like this. But this was super easy and super good. The only change that I made was that I used a white cake mix because my DGD used up my last yellow cake mix last weekend. This was soooo good! Thanks for sharing KateL. Made for PRMR Tag. PS. I used about 1 1/2 tablespoons cinnamon and will go for the full 2 tablespoons next time because we like the flavor so much.

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    • on February 05, 2014


      Kate I had a little difficulty with this cake. I read the directions quickly and missed the part about using a silicone bundt pan. I used my trusty ole metal one that I have had for years. When it came time to remove the cake, the top of it stayed in the pan. The honey had sunk down to the bottom and I was missing a portion of the cake. I made the icing and drizzled it over the rest of the cake, allowed it to cool. After the first bite I was transported to a happy place. The cake is delicious, tall. light, tender and oh so flavorful. My dh is allergic to nuts so I omitted them and used the 2 tbsp of cinnamon in its place, so glad that I did. Thank you for sharing your recipe that I will make again. Made for Best of 2013.

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    Read All Reviews (4)


    Nutritional Facts for Storm Warning Glazed Cinnamon Coffee Cake

    Serving Size: 1 (140 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 536.2
    Calories from Fat 246
    Total Fat 27.4 g
    Saturated Fat 4.9 g
    Cholesterol 73.7 mg
    Sodium 328.7 mg
    Total Carbohydrate 69.6 g
    Dietary Fiber 1.1 g
    Sugars 52.8 g
    Protein 5.4 g

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