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Dessert
Prep Time 20 mins
Total Time 3 hrs 20 mins
Serves 10

Cinnamon PEBBLES™ x “Cereal-ously Cinnamon” Bones Coffee Coffee Cake

 
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This cozy coffee cake brings together two bold favorites—our Cinnamon PEBBLES™ cereal and the “Cereal‑ously Cinnamon” roast from Bones Coffee—to create a warm, fragrant treat perfect for sharing. Start with a tender, cinnamon‑spiced cake, swirl in a crunchy pecan‑and‑cereal streusel, then finish with a smooth coffee glaze and a sprinkle of Cinnamon PEBBLES™ for extra joy.

Recipe by Maeghan Crociata

Cinnamon PEBBLES Cereal-ously Cinnamon Bones Coffee Coffee Cake

Featured Product

Cinnamon PEBBLES cereal
Cinnamon PEBBLES™ cereal

Ingredients 

Streusel

Coffee Cake

  • 3 1/3 cup all-purpose flour
  • 1 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon instant espresso powder
  • 3/4 cup strong “Cereal-ously Cinnamon” Bones Coffee cooled for at least one hour or overnight
  • 3/4 cup buttermilk room temperature
  • 2 teaspoons vanilla extract
  • 12 tablespoons unsalted butter softened (1 1/2 sticks)
  • 1 3/4 cups granulated sugar
  • 3 eggs room temperature

Coffee Glaze & Garnish

  • 2 1/2 cups powdered sugar
  • 1/4 cup strong “Cereal-ously Cinnamon” Bones Coffee cooled for at least one hour or overnight
  • 1 tablespoon cinnamon
  • 1/4 cup Cinnamon PEBBLES™ cereal for garnish

Instructions

Make the Streusel:

  1. In a small bowl, add granulated sugar and cinnamon and stir to combine.
  2. Pulse pecans and Cinnamon PEBBLES™ cereal in food processor 3-4 times OR finely chop with sharp knife and add to cinnamon sugar mixture.
  3. Coat pecan mixture with cinnamon sugar until fully coated and well combined. Set aside for later.

Prepare the Cake:

  1. Preheat the oven to 350˚F and prepare a 12-cup bundt cake pan with baking release spray or coat with butter and flour for easy release.
  2. In a large mixing bowl, combine flour, salt, baking powder, baking soda, cinnamon and instant espresso powder. Set aside.
  3. Combine the cold “Cereal-ously Cinnamon” Bones Coffee with the buttermilk and vanilla extract in a liquid measuring cup or small mixing bowl and whisk together. Set aside.
  4. Cream together butter and granulated sugar on medium-high speed for 5 minutes using a stand mixer (or 7-10 minutes if using a hand mixer). Scrape down the sides of the bowl as needed.
  5. With the mixer on low speed, add one egg at a time to the creamed butter and sugar, mixing well before adding the next egg.
  6. Add the dry ingredient mixture in 3 separate additions, alternating with the wet ingredients, starting and ending with the dry ingredient mixture. Mix well and scrape down the sides of the bowl to ensure all ingredients are fully combined.
  7. Pour half of the batter into the bundt pan and smooth with rubber spatula.
  8. Add Cinnamon PEBBLES™ pecan streusel on top of batter in an even layer. Top with the remaining cake batter and smooth with rubber spatula.
  9. Bake at 350˚F for 1 hour or until a cake tester comes out clean.
  10. Cool the cake in the pan on a wire rack for 15 minutes. Invert bundt pan and release cake to cool on wire rack completely (about 2 hours).

Glaze the Cake:

  1. After cake has completely cooled, whisk powdered sugar, cold “Cereal-ously Cinnamon” Bones Coffee and cinnamon together until smooth. Drizzle over cake and sprinkle Cinnamon PEBBLES™ cereal while glaze is still wet as garnish.
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Notes

Temperature Notes

Ensure that all perishable ingredients (buttermilk, eggs, butter) are at room temperature before baking. Set on counter 25-35 minutes before starting to prepare cake, depending on temperature of baking environment.
Cereal-ously Cinnamon coffee needs to be cold before baking starts. Hot coffee will seriously affect the way the batter comes together!

Buttermilk

If you do not have buttermilk on hand, use buttermilk substitute. Add 2 ¼ tsp of lemon juice to a liquid measuring cup. Then add enough milk to hit the ¾ cup line on the measuring cup. Stir to combine.

Preparing the Bundt Pan

Ensure that your bundt cake will release by properly preparing it before adding the batter. If using baking release spray, gently “paint” the inside of the pan using a pastry brush to coat all edges, nooks and crannies of the pan.
Once the cake batter and streusel are added to the pan, place a towel under the bundt cake pan and bang the pan against the counter 5 times to release any air bubbles. Allow the pan to sit on the towel on the counter for 10 minutes to ensure cake batter seeps into all edges of the pan so design comes out flawlessly!

Squeeze Bottle Glazing Method

Once the coffee glaze has been made, use a funnel to add glaze to a kitchen-grade squeeze bottle. Use the squeeze bottle to pipe glaze all over top and sides of cake. (This is our preferred method, but you can use any method you would like!)

Gluten Free Options

To make this cake gluten free, swap in your favorite gluten-free 1:1 flour. Cinnamon PEBBLES™ cereal is naturally gluten free!