I found this recipe today while having my morning coffee and reading about the melting properties of shortening. It was on Crisco Canada, but what drew me in wasn’t the shortening (I used oil), but the pancake mix. I’ve made plenty of scratch sour cream coffee cakes, but was curious to see how coffee cake made with pancake mix would turn out and decided to make a surprise breakfast treat for the family. The recipe is for a whole coffee cake, but I made Sour Cream Streusel Coffee Cake Cupcakes.
These were easy to throw together, and I was pulling them out of the oven right about the time Fuzz was waking up. She loved them, as did Todd who doesn’t usually eat cake for breakfast. If you can’t tell by the photo, I made mine in square shaped cupcake tins, and I’m glad I did because they are so good they’d be suitable for bake sales. One thing I did differently was to use Pumpkin Spice flavored pancake mix in the streusel rather than just plain pancake mix. That probably made them a little better, but the original recipe just uses regular pancake mix in both the streusel and the cake.
Pancake Mix Sour Cream Streusel Coffee Cake
- 1/3 cup pancake mix I used Hungry Jack Pumpkin & Spice flavor
- 1/3 cup firmly packed brown sugar I used dark
- 1 tsp ground cinnamon
- 1/3 cup chopped nuts
- 1/4 cup softened butter
- 2 cups pancake mix I used Hungry Jack Complete Buttermilk
- 1/2 cup sugar
- 1 ½ tsp ground cinnamon
- 1 cup sour cream
- 1/4 cup vegetable oil Crisco, shortening okay too
- 1 large egg slightly beaten (see notes on halving)
- powdered sugar optional
- Heat oven to 350°F (175°C). Spray a 9-inch (23 cm) square or round baking pan with non-stick cooking spray or line about 20 to 22 cupcake cups with paper liners. I used square cupcake cups and pushed round liners into them so the cupcakes would bake as squares.
- Mix pancake mix, brown sugar, 1 teaspoon cinnamon, chopped nuts and butter for topping in a medium bowl until combined. Set aside.
- Combine pancake mix, sugar and 1 teaspoon cinnamon. Add sour cream, oil and egg. Blend just until dry ingredients are moistened. Spread half the batter into prepared pan, sprinkle with half the topping mixture. Spread with remaining batter and sprinkle with remaining topping. If making as cupcakes, just divide the batter evenly between the muffin cups and spoon topping.
- Bake 30 to 35 minutes for a full cake or about 20 minutes for cupcakes. Cakes are done when a toothpick inserted in center comes out clean. Serve garnished with powdered sugar, if desired.