Crunchy Cinnamon Coffee Cake
A crunchy cinnamon coffee cake featuring a sweet cereal topping, moist crumb, and a cinnamon glaze—perfect for breakfast or brunch with family and friends.
Ingredients
Instructions
- Combine cereal, 1 cup of brown sugar, and 1 teaspoon of cinnamon; set aside.
- Mix together baking mix, remaining 1/2 cup brown sugar, 1 1/4 cups of milk, eggs, and oil until just blended.
- Pour half of the batter into a 9 x 13-inch pan sprayed with cooking spray.
- Sprinkle with half of the cereal mixture.
- Repeat layers with remaining batter and cereal mixture.
- Bake at 350°F for 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes.
- Whisk together powdered sugar, remaining 1/2 teaspoon cinnamon, and remaining 2 tablespoons milk until well blended.
- Drizzle the glaze over the warm coffee cake and let it stand until set.
Tips & Substitutions
For a lighter version, consider substituting half of the vegetable oil with unsweetened applesauce. If you prefer a nutty flavor, adding chopped walnuts or pecans to the cereal mixture can enhance the taste. Ensure the Grape-Nuts flakes are lightly crushed to achieve the right texture in the cake. You can also experiment with different spices, like nutmeg, for a unique twist.
Serving Suggestions
This crunchy cinnamon coffee cake is delightful when served warm, drizzled with the glaze. It pairs beautifully with a cup of coffee or tea, making it an ideal breakfast treat or afternoon snack. For a festive twist, serve with Fresh Apples With Caramel Sauce as a side dish for a sweet contrast.
Storage & Reheating
Store leftover coffee cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, simply microwave individual slices for about 20 seconds or warm in the oven at 350°F for 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Crunchy Cinnamon Coffee Cake contains roughly 470 calories, with 3g protein, 98g carbohydrates, and 9g fat. It is a good source of iron (18% of the Daily Value), vitamin A (15% of the Daily Value), and calcium (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk in this recipe?
Yes, you can substitute the fat-free milk with almond milk, soy milk, or whole milk depending on your preference. Just keep in mind that using a non-dairy milk may slightly alter the flavor and texture of the cake.
Is it possible to make this coffee cake ahead of time?
Absolutely! You can prepare the coffee cake the night before and store it covered in the refrigerator. Just remember to bring it to room temperature before serving or warm it slightly in the oven for a few minutes to refresh the texture.
Can I freeze the coffee cake?
Yes, this coffee cake freezes well. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. It can be frozen for up to three months. Thaw overnight in the refrigerator before enjoying or warm in the microwave directly from the freezer.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).