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Cinnamon Streusel Coffee Cake Mix

Cinnamon Streusel Coffee Cake Mix

Regular price $12.95 USD
Regular price Sale price $12.95 USD
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Shipping calculated at checkout.

There really is something very special about coffee cake. Set out for guests, shared with friends or just enjoyed as a snack, its relaxed, welcoming appeal make it year-round favorite. We upped the ante by loading ours up with a delicious layer of tasty cinnamon and a satisfying crumb topping for extra flavor. We think it's the best a coffee cake can be.

Additional Information:  From your pantry you will need: 12 1/2 TBSP unsalted butter, 3 large eggs, 1 1/3 cups sour cream

Nutritional Info for Cinnamon Streusel Coffee Cake Mix


Sugar, Malted Wheat Flour (wheat flour, malted barley flour), Wheat Flour, Brown Sugar, Sodium Bicarbonate, Natural Vanilla Type Flavor, Untreated Sea Salt, Cinnamon, Soy Flour Contains: Soy, Wheat Contains Ingredients Produced with Genetic Engineering


  • SOY

Gluten Status


Genetically Modified



Preparation & Instructions


Cinnamon Streusel Coffee Cake

  • 2 ½ Tbsp. unsalted butter, melted
  • 10 Tbsp. unsalted butter, softened
  • 3 large eggs
  • 1 ⅓ cups sour cream

Preheat oven to 350℉. Spray or butter and flour a 10-inch tube pan. Set aside. Mix together the contents of the streusel packet with 2 ½ Tbsp. melted butter to a moist sand texture. Set aside. In the bowl of an electric mixer fitted with the paddle attachment on medium-low speed, cream together 10 Tbsp. softened butter and one quarter the contents of the mix packet until soft and creamy, about 1 to 2 minutes. Add the eggs one at a time beating after each addition until well combined. Add half of the remaining mix packet followed by the sour cream and finally the remainder of the mix. Mix until combined.

Spread half of the batter into the bottom of the tube pan. Top with half of the streusel. Drop the remaining batter in large spoonfuls covering the streusel layer as best as you can. Sprinkle the remaining streusel over the top layer of batter. Bake for 46 to 52 minutes or until a toothpick inserted into the center comes out clean. Transfer pan to wire rack and let cool for about 15 minutes before removing the cake.

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