Graham Streusel Coffee Cake Recipe
- 1-1/2 cups graham cracker crumbs
- 3/4 cup packed brown sugar
- 3/4 cup chopped pecans
- 1-1/2 teaspoons ground cinnamon
- 2/3 cup butter, melted
- 1 package yellow cake mix (regular size)
- 1/2 cup confectioners' sugar
- 1 tablespoon milk
- 1. In a small bowl, combine the cracker crumbs, brown sugar, pecans and cinnamon. Stir in butter; set aside. Prepare cake mix according to package directions.
- 2. Pour half of the batter into a greased 13x9-in. baking pan. Sprinkle with half of the graham cracker mixture. Carefully spoon the remaining batter on top. Sprinkle with the remaining graham cracker mixture.
- 3. Bake at 350° for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Combine confectioners' sugar and milk; drizzle over coffee cake. Yield: 12-16 servings.
1 piece: 329 calories, 15g fat (6g saturated fat), 21mg cholesterol, 332mg sodium, 46g carbohydrate (30g sugars, 2g fiber), 3g protein.
Reviews for Graham Streusel Coffee Cake
"I omitted the nuts and icing and took this to a baby shower. It was good, but not outstanding (it was plenty sweet, so I do not think we would have enjoyed it more with the icing). However, it was done in 30 min! I am glad I checked the cake box. 40 minutes seemed too long."
"If you bake this the night before you serve it, will it still be tasty & moist?"
"I made this as a treat for my husband's fellow tennis players--of course, I had a piece myself (always have to taste new recipes). I used a 9 x 13 pan and cut it into 28 pieces. It took exactly 40 minutes to bake. I was very disappointed when he came home with an empty pan (no leftovers for me)--he said they loved this coffee cake. I really hate the taste of powdered sugar in icing so I made the icing much better by adding a little melted butter, vanilla, and using some left over whipping cream instead of milk--really good icing with no powdered sugar taste. I also added a little extra cinnamon to the topping (love it). I used a yellow cake mix from Aldi's that used oil in the mix (not butter) and had no problem with the topping sinking to the bottom--instead it all rose to the top which was fine."
"Very easy & quick to make for a weekend breakfast or brunch. The only changes I made were to cut the brown sugar to 1/2 cup, & next time, I'd use only 1/2 cup of butter, melted. I was short of time, so I didn't use the glaze & it was perfect without it. Will definitely make again. Both of my older daughters took copies of the recipe home with them, & that says a lot as they don't care to bake!"
"Very easy to make and usually have all ingredients on hand..Had it for house quests and it was gone very fast.Will make it again.It was very good!"
"Made this today for the first time and it was so good! I had to adapt it to fit a gluten and dairy free diet. I used gluten free Graham cracker crumbs and gluten free cake mix. In addition, I substituted canola oil for the melted butter. I also substituted almond milk for the milk in the drizzle. So good and you couldn't even tell the difference! Will definitely make again!"
"Recently made this, and we loved it. A very moist cake and easy to make."
"I made this for our church coffee hour, as I was pressed for time and needed something quick. Everyone LOVED it, and lots of people had seconds. There wasn't a crumb left!Thank you for such a wonderful and easy recipe!"
"quick & easy, made with ingredients I have on hand. I will make sure I always have graham crumbs so I can whip up this tasty, crunchy, sweet cake. Took the advice of others and added a handful of whole pecans for extra crunch & nuttiness. Rounded up the cinnamon to 2 teaspoons...use the good stuff. It was plenty sweet without adding the drizzle, so I left it off. I can see how this would be good with variations on nuts, cake flavors & fruit. It's moist & delicious. I used a glass pan and it was done in 37 minutes."
"overly sweet and could use more pecans. Cut the sugars by one quarter. Could add a little more cinnamon also."
"taste good nice and mosit..."
"Yum... I made this for no particular reason today. O my goodness! Very good, and easy to make. I'll definitely make this again!"
"I made this and it was very easy to make and the taste was out of this world, the only thing I changed was I add more cinnamon. Only because we love cinnamon"
"Delicious and easy to make."
"This has been my go-to favorite for years. Although I usually bake from scratch, this is superior to and at least the equal of any scratch recipe I've tried. Any nuts are good. Use regular cake mix, not butter recipe. Any nuts are good - pecans, almonds, walnuts. I look forward to trying it with fruit."
"I'll make this weekend"
"Simple and delicious. Made this as a request for a work birthday (well a crumb cake) and it was a huge hit at work. Easy recipe to make in a bind with delicious flavor."
"I had to times this recipe by 12 but I made it at work for October Fest and it was the hit of the party! Wonderful cake!"
"This cake is wonderful! It made the whole house smell like home. My family fought over the last piece!"
"Delicious cake! I used a Butter Golden cake recipe and my middle layer of streusel fell to the bottom. I had read previous reviews though and baked the cake for 20 minutes before adding the top layer and had no problems with that. I doubled the glaze and added a little vanilla for a little extra flavor. I don't mind the streusel on the bottom but maybe just as an experiment next time I'll put all the batter in the pan, top with half the streusel, bake for 20 minutes and then add the rest of the topping. Any way you make it the taste combination is a winner in my book."
"Have been making this cake for 30 years. If I do use nuts, I use walnuts instead of pecans. It is always a big hit!"
"This is the best coffee cake I have ever made. Everyone loves it! It is so moist and delicious. Great with or without nuts."
"I've been making this cake for years! It always gets lots of compliments. I don't put the pecans in."
"Very good, even without pecans."
"I love this cake! It's easy and tastes great.My whole family loves it. =) My streusel fell to tthe bottom too, but I really don't care. It still tastes just as good!!!"
"This tasted so good! However, the streusel fell to the bottom and I had no cracker mix on the top of my cake? Want to make it again hoping it comes out better! Still tasted great though."
"YES! I have had the streusel fall to the bottom of this when I used the butter recipe yellow cake mix. After that I have always purchased the regular yellow cake mix that calls for oil. Live and learn right? I have on occasion dusted the top with powdered sugar instead of icing it. It was easier yet looks great and tastes the same."
"YES, YES, YES, YES I WOULD MAKE THIS AGAIN!!! It is the best coffee cake I have ever tasted!"
"Amazing & easy."
"I've made this three times with great results. The last time I made it, I just made 1/2 of the streusel topping. After spreading all of the batter in the pan, I dropped a can of blueberries (the kind that come with blueberry muffin mixes) and 2 cups of raspberries (from my garden) over the batter. Then I topped with the streusel topping. It was much better than the home made blueberry coffee cake I've been making for years. Think I'll try it with canned peaches sometime."
"I brought this over for Thanksgiving and it went over really well. I liked it so much that I'm planning on making this again for my parents. :)"
"This is always a crowd pleaser! And quick and easy to make!"
"If you can make a box cake you can make this! Super easy, so delicious. A big hit for fellowship on Sunday Mornings and plenty to go around."