Cinnamon Streusel Bundt Cake

Cinnamon Streusel Bundt Cake

Cinnamon Streusel Bundt Cake

Cinnamon streusel coffeecake is a weekend breakfast classic, but don't limit your serving option to just breakfast. This cake is good enough to enjoy for dessert; a dollop of whipped cream is simply... well, icing on the cake!

Topping
  1. Cinnamon sugar (included)
  2. 6 tablespoons melted butter
  3. 1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
Cake
  1. Muffin mix
  2. 1/2 cup (8 tablespoons) melted butter or vegetable oil
  3. 3/4 cup milk
  4. 2 large eggs
Instructions
  1. Preheat the oven to 350°F. Thoroughly grease and flour a 10-cup bundt-style pan.
  2. To make the topping: Stir together the cinnamon sugar, melted butter, and flour, mixing until the mixture is uniformly crumbly; set it aside.
  3. To make the cake: Stir together the muffin mix, butter or oil, milk, and eggs. Beat until thoroughly combined, scraping the bowl as needed.
  4. Spoon half the batter into the prepared pan, spreading it in an even layer.
  5. Sprinkle half the topping over the batter, gently pressing it in.
  6. Drop the remaining batter into the pan in spoonfuls, gently spreading it into an even layer.
  7. Scatter the remaining topping over the batter, gently pressing it in.
  8. Bake the cake for 38 to 44 minutes, or until it feels set and a toothpick inserted into the center of the cake comes out clean.
  9. Remove the cake from the oven, and allow it to cool for 10 minutes before gently turning it out onto a rack. Serve warm, or cool completely and serve at room temperature.

Yield: 1 cake, about 16 to 24 servings