Buttery Coffee Crumb Cake
1 yellow cake mix - reserve 1 cup
2 large eggs
2/3 c water
1/2 c flour
1/4 c canola oil
The (1) cup of reserved cake mix
1 c brown sugar
1/4 melted butter
1 tsp cinnamon
Preheat oven to 350 degrees. Spray 9 x 13 pan and set aside.
Combine cake mix (minus the 1 cup for topping), eggs, water, flour, oil. Mix on low speed for 30 seconds. Mix on high speed for 2 minutes. Spread batter in pan.
In a medium bowl, mix the reserved cake mix, brown sugar, butter, and cinnamon with a fork until crumbs form. Sprinkle the crumb mixture over the cake batter.
Bake 22-24 minutes or until toothpick inserted in center comes out clean. Allow cake to cool while you prepare the glaze mixture.
1 C powder sugar
1 Tbsp ligh colored corn syrup
1 Tbsp water or (milk for a crustier glaze)
In a medium bowl, combine powder sugar, corn syrup and water (milk) and whisk until smooth and combine. Drizzle over the cake. Allow cake to cool for 15 minutes in pan or until cool enough to slice and serve.