One bite of this bumpy, brown sugar and cinnamon coffee cake and you'll be taken back to grandma's kitchen. Calli says, "No need to wait for dessert to enjoy this, it goes great with your morning coffee!"
In a medium bowl or a food processor, mix streusel ingredients together. This will make a "crumble" texture.
Cake
In a large bowl, beat the yellow cake mix, vegetable oil, eggs and water on medium speed for 3 minutes.
Pour half of the cake batter into the greased pan. Spread evenly.
Sprinkle half of the streusel crumbs over the batter. Repeat the process with the batter and top with the remaining streusel.
Bake at 350℉ for 40-45 minutes. Cool completely.
Icing (Calli usually doubles the icing)
Whip the powdered sugar and water (or apple cider) together to form icing. Drizzle over cooled coffee cake. Store in airtight container.
Notes
This recipe is from Calli Williams of TW Angus in South Dakota. Her Grandma Venita Pritchard in Illinois used to make it in a stoneware pan and keep it on the table for everyone to enjoy.