Cinnamon Streusel Coffee Cake


Side Dish
Cinnamon Streusel Coffee Cake

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    Servings and Ingredients

    Serves 16
    2 (15.2 oz each) boxes cinnamon streusel muffin mix
    ½ c. cinnamon chips
    ⅓ c. heavy cream
    1 ⅓ c. water
    ½ c. Hy-Vee canola oil
    4 Hy-Vee large eggs


    1. Preheat oven to 325 degrees. Spray a 10-inch Hy-Vee spiral Bundt pan with cooking spray. Evenly sprinkle streusel topping mixes from muffin mix package on bottom of pan.
    2. To make cinnamon-swirl filling, combine cinnamon chips and heavy cream in a small saucepan. Heat over medium-low heat, stirring constantly, until smooth. Pour into a small measuring cup and freeze about 15 minutes or until thickened.
    3. Meanwhile, combine muffin mixes, water, canola oil and eggs in a large bowl, stirring just until moistened. Pour half into prepared pan. Spoon cinnamon-swirl filling on top of batter. Spoon remaining batter on top of filling. Gently swirl batter and filling together with a knife.
    4. Bake for about 1 hour 10 minutes or until a toothpick inserted in the cake comes out clean. Let cake cool in pan on a wire rack for 10 minutes. Invert cake on a wire rack to cool completely before serving.

    Nutrition facts


    360 Calories per serving

    Amounts Per Serving

    • Total Fat: 17g
    • Cholesterol: 55g
    • Sodium: 370mg
    • Total Carbohydrates: 47g
    • Protein: 5g

    Daily Values

    Vitamin A 2%
    Vitamin C 0%
    Iron 8%
    Calcium 4%