Hearty Graham-Streusel Coffee Cake Recipe

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With three children and 500 acres of farm, my husband and I are busy to say the least! But we like to get our day off to a good start with a hearty breakfast that often includes this easy to prepare yet moist and delicious coffee cake.
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 12-16 servings


  • 1-1/2 cups graham cracker crumbs
  • 1 cup packed brown sugar
  • 3/4 cup chopped pecans
  • 2/3 cup butter, melted
  • 2 teaspoons ground cinnamon
  • CAKE:
  • 1 package white cake mix with pudding (regular size)
  • 3 eggs, lightly beaten
  • 1 cup water
  • 1/4 cup canola oil

Nutritional Facts

1 piece: 372 calories, 20g fat (7g saturated fat), 60mg cholesterol, 347mg sodium, 46g carbohydrate (29g sugars, 1g fiber), 4g protein.


  1. In a large bowl, combine streusel ingredients; set aside. In a another large bowl, combine the cake mix, eggs, water and oil. Beat on low speed until mixed; beat on medium speed for 2 minutes. Pour half into a greased 13-in. x 9-in. baking pan. Sprinkle with half of the streusel. Carefully spread remaining batter over streusel. Top with remaining streusel.
  2. Bake at 350° for 35-40 minutes or until a toothpick inserted in the cake comes out clean. Yield: 12-16 servings.
Originally published as Graham-Streusel Coffee Cake in Cookin' Up Country Breakfasts Cookbook 1994, p51

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