Crunch Coffee Cake
Submitted by ms61948
Layered coffee cake with a cinnamon cereal crunch swirl baked in a bundt pan. Vanilla yogurt keeps the crumb moist and tender while the cereal layer adds serious crunch.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minWhat happens when you put breakfast cereal inside a coffee cake? Something your brunch guests won’t stop talking about.
A buttery, vanilla yogurt batter gets layered with crushed banana nut or cranberry almond cereal tossed in cinnamon and melted butter. Two layers of batter, two layers of crunch, all baked in a fluted bundt pan until golden.
The yogurt makes the cake unbelievably moist. The cereal layer stays crunchy even after baking, giving you this wild contrast of soft and crispy in every slice.
Serve it warm. That’s when the cinnamon hits hardest.
Kitchen Tips
- Crush the cereal lightly. You want chunky pieces, not dust
- A bundt pan gives the prettiest presentation, but a 9-inch square pan works fine for a more casual vibe
- Press the cereal topping in slightly so it adheres to the batter instead of sliding off when you flip the cake
- Test with a cake tester at 35 minutes. The cereal layer can make the center look done before it actually is
Ingredients
post banana nut crunch cereal or post, cranberry, almond crunch cereal slightly crushed
Directions
HEAT oven to 350?F.
MIX cereal, cinnamon and 2 tablespoons melted butter in small bowl; set aside.
Mix flour, baking soda, baking powder and salt in another small bowl.
BEAT ½ cup butter in large bowl with electric mixer on medium speed to soften.
Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
Stir in yogurt and vanilla.
Beat in flour mixture on low speed just until smooth.
Spread ½ of the batter in greased 12-cup fluted tube pan or 9-inch square pan.
Top with ½ of the cereal mixture.
Repeat layers; pressing topping in slightly.
BAKE 40 minutes or until cake tester inserted in center comes out clean.
Serve warm.
Makes 12 servings.
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