Hand's down, the best coffee cake you'll ever eat. You won't believe how easy it is to make. Turn a simple boxed cake mix into a cinnamon swirl coffee cake that tastes like its from your favorite coffeeshop.
Preheat oven to 350F.
Grease bundt pan and set aside. I use coconut oil to grease my pan but you could use any nonstick cooking spray that you prefer.
Mix yellow cake mix according to package instructions and set aside.
In a bowl, mix together all of the remaining ingredients except the cold butter.
Cut the cold butter and mix into the dry ingredients. I found it easiest to use my hands to squish the butter and dry ingredients together until they formed a crumbly texture. (See Notes)
Pour half of the cake batter into your greased bundt pan.
Sprinkle half of the crumb topping mixture onto the cake mix.
Pour the remaining cake batter on top of the crumb topping.
(Optional) Swirl the batter slightly by making small circles in the batter with a butter knife, just once around the pan. This step is not necessary but will swirl the crumb topping in the middle of your cake, ever so slightly.
Evenly distribute the remaining crumb topping to the top of the cake.
Bake in preheated 350F oven for 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven, and allow to cool completely in the pan.
Once cooled completely, remove from the pan, slice and enjoy.
If you don't want to use your hands to cut the butter into the dry ingredients, a pastry cutter is the perfect tool for this job.