Grammy's Kitchen · Coffee Cake · Grandma's Coffee Bundt Cake
One of 78 coffee cake recipes we measured
from www.wellplated.com
It ranks #1 of 78 for rise among the coffee cake recipes we compared. 32 cooks on www.wellplated.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 63% |
| total sugar | 0% | 109% |
| egg | 0% | 30% |
| leavener | 0% | 2% |
| salt | 0% | 1% |
| liquid | 0% | 69% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1 box yellow cake mix ((my Grandma’s recipe calls for Duncan Hines. I’ve also used Betty Crocker with excellent results)) | |
| 111 g | 1 package vanilla instant pudding ((4-serving, 3.9 ounce size box)) |
| 183 g | 3/4 cup milk |
| 177 g | 3/4 cup water ((my Grandma also suggests sherry or apricot juice)) |
| 200 g | 4 large eggs (at room temperature) |
| 5 g | 1 teaspoon butter extract |
| 4 g | 1 teaspoon pure vanilla extract |
| 50 g | 1/4 cup granulated sugar |
| 6 g | 2 teaspoons ground cinnamon |
| 54 g | 1/2 cup finely chopped toasted pecans |
| 200 g | 1 cup powdered sugar (sifted) |
| 30 g | 2 tablespoons milk |
| 2 g | 1/2 teaspoon butter extract |
| 2 g | 1/2 teaspoon pure vanilla extract |
Method: 6 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have never made a bundt cake before and never cared for them , to me, they were too dry. After reading m the reviews, i had a little concern about not being moist, and adding streusel, sounded intimidating. Very easy , very good, very moist. I didn’t ha” — a cook, 5.0★
“OMG!!!!!!!!!!!!! EVERYTHING you promised about this cake is true!! I took it to church and not even a crumb was left to take home. I am glad that I got a fork full to taste before the last piece was snatched away. I did use almonds instead but look forward to ” — a cook, 5.0★