Cinnamon Streusel Coffee Cake
2 (17.4 oz.) packages
1 1/2 cups water
4 large eggs
HEAT oven to 350°F. Coat 12-cup fluted tube pan with baking spray with flour. Sprinkle 1/2 cup swirl mix in bottom of prepared pan.
BLEND quick bread mix, water, oil and eggs in large bowl with electric mixer on low speed until moistened. Beat 2 minutes at medium speed. Pour 3 cups batter over swirl mix in pan. Sprinkle with remaining swirl mix. Spread remaining batter carefully over swirl mix.
BAKE 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool cake upright in pan on cooling rack 25 minutes. Invert onto serving plate. Cool completely.
KNEAD glaze packet 10 to 15 times to soften. Cut small corner off each packet. Drizzle over cake.
Serving Size (1 slice, 1/12 of cake), Calories 440 (Calories from Fat 160), Total Fat 18g (Saturated Fat 4g, Trans Fat g), Cholesterol 60mg, Sodium 350mg, Total Carbohydrate 64g (Dietary Fiber g, Sugars 35g), Protein 5g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.