Crunchy Cinnamon Coffee Cake


  • 3 cups Post Raisin Bran Cereal, lightly crushed
  • 1-1/2 cups firmly packed brown sugar, divided
  • 1-1/2 tsp. ground cinnamon, divided
  • 4 cups all-purpose baking mix
  • 1-1/4 cups plus 2 Tbsp. fat-free milk, divided
  • 3 eggs
  • 1/4 cup oil
  • 1-1/4 cups powdered sugar


  1. Preheat oven to 350°F. Combine cereal, 1 cup of the brown sugar and 1 tsp. of the cinnamon; set aside. Mix remaining 1/2 cup brown sugar, the baking mix, 1-1/4 cups of the milk, eggs and oil in separate bowl just until blended. Pour half of the batter into a 13×9-inch baking pan sprayed with cooking spray; sprinkle with half of the cereal mixture. Repeat layers.
  2. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Cut into 24 squares.
  3. Beat powdered sugar, remaining 1/2 tsp. cinnamon and remaining 2 Tbsp. milk with wire whisk until well blended. Drizzle over coffee cake. Let stand until set.

Proudly made with

Raisin Bran