I don’t know who Mrs. Goldman is, but she makes a great coffee cake! The best part? It starts with a cake mix! This pillowy soft coffee cake with its cinnamon sugar filling and icing is a winner. I’ve been making it for at least 25 years. Everyone loves it. Enjoy!

Goldman’s Coffee Cake

1 (15.25 ounce) box butter golden cake mix (I use Duncan Hines)
3 large Eggs
3/4 cup canola oil
1 cup sour cream (8 ounces)
Brown Sugar Cinnamon Filling (recipe below)
Icing (recipe below)

Preheat oven to 350ºF. Spray a 9 X 13-inch metal baking pan with non-stick spray.

Mix cake mix, eggs, oil, and sour cream with an electric mixer according to package directions. Spread 1/2 of batter in prepared pan. Make Brown Sugar Cinnamon Filling (recipe below). Sprinkle Brown Sugar Cinnamon Filling evenly over cake batter in pan. Pour remaining cake batter in lines over brown sugar mixture covering all brown sugar (It is easier to pour the cake batter over the brown sugar instead of spreading it.) Bake 35-45 minutes or until a wooden toothpick inserted in the center of the pan comes out clean. 

Remove cake from oven. Cool cake 5 minutes before icing. Make icing (recipe below). Using a fork pierce cake at 1-inch intervals. Drizzle icing evenly over cake. Spread to cover top of cake. Let icing harden 20 minutes before cutting. Enjoy! Makes a 9 X 13-inch cake. 


Brown Sugar Cinnamon Filling 

1 and 1/4 cups packed light brown sugar
1 tablespoon ground cinnamon

Mix brown sugar and cinnamon together in a bowl. Reserve. 

Icing

2 cups sifted powdered sugar
3 tablespoons 2% milk
1 teaspoon pure vanilla extract
1/2 teaspoon butter flavoring

Mix all ingredients together until smooth. Reserve.