Moist, Light, Cinnamon Streusel Coffee Cake

I don't usually have yellow cake mixes on hand so when I get a craving for this (and I am willing to have that much sugar, LOL)  I will pick up a cake mix to make this particular cake.  It's a cake that instantly reminds me of being about 3 or 4 years old and standing next to the kitchen table at my grandmother's house, eye-level with the table and preparing to climb up onto a chair to have a slice.  It's a 'grandma' recipe that just feels right on a chilly, Autumn day with coffee. 

Starting with a store bought yellow cake mix, it's not only quick and easy but it's incredibly light and oh so moist.  Great with coffee or just by itself, the streusel is made with graham cracker crumbs and is just incredible.

Streusel Coffee Cake 

1/3 c graham cracker crumbs
3/4 c brown sugar
1 1/2 t ground cinnamon
2/3 c butter, melted

1 regular sized package yellow cake mix
1 c water
1/4 c canola oil
3 eggs

1 c powdered sugar
1 1/2 t vanilla

Preheat oven to 350 degrees.  Grease a tube or bundt pan.  Make the streusal by combining the crumbs, sugar, cinnamon and butter.  Sprinkle half in the bottom of the pan.  Set the other half to the side.

Mix the cake mix with the water, oil and eggs.  Beat on low with 1 minute, beat on medium for 2 minutes.  Spread half the batter in the pan, sprinkle the reserved crumb mixture over the batter and then pour the rest of the batter on the over streusel.  Bake for about an hour but watch as all pans and ovens are different.  Test for doneness when the center is done.  Let it cool for about an hour, loosen and turn out of the pan.  Make the powdered sugar glaze with the vanilla and just enough drops of water to make it a drizzle consistency.  Drizzle over the cake.  Serve warm, room temperature or cold.  This is excellent and very moist!

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