Back to Graham Streusel Coffee Cake

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Graham Streusel Coffee Cake Recipe

Graham Streusel Coffee Cake Recipe

I use this sweet coffee cake recipe often. It's quick and easy to make. —Blanche Whytsell, Arnoldsburg, West Virginia
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling YIELD:16 servings

Ingredients

  • 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

Directions

  • 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: 16 servings.

Nutritional Facts

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

Sort By :

Average Rating
MY REVIEW
marcibanes
Reviewed May. 7, 2018

"easy coffee cake to make. The only change that I would make would be adding extra cinnamon. But, I do like extra cinnamon so it may not be for everyone's liking. Besides that the coffee cake was very enjoyable. Thank you for sharing."

MY REVIEW
busygrammy
Reviewed Jan. 22, 2018

"This sounds wonderful, however, as of 2017 there are no longer cake mixes in 18 ounces size, There is one exception. If you use two Jiffy cake mixes they will equal 18 ozs. Pillsbury needs to revise their wonderful recipes to fit the current times!"

MY REVIEW
lbloss
Reviewed Jan. 22, 2018

"I make this for my husband, who has Celiac, with a gluten-free yellow cake mix, and gluten-free graham cracker crumbs. I also bake it in a bundt pan for a more beautiful presentation. So delicious!"

MY REVIEW
Kim0827
Reviewed Apr. 30, 2017

"I made this b4 reading the reviews. I used yellow cake mix calling for oil. The nut mixture did sink so next time I will try cooking without the nut top layer.for 20 min and then add the top layer of nuts in the final 20 min of cooking. I also used two tsp of cinnamon. And walnuts i/o pecans."

MY REVIEW
Jellybug
Reviewed Mar. 18, 2017

"I am a normally scratch baker, but this recipe is delicious and really easy to prepare. My daughter told me about it, and I made it and loved it."

MY REVIEW
lvarner
Reviewed Apr. 1, 2016

"This was really yummy! It was relatively easy to make, and I loved the graham cracker filling/topping. It's a great addition to a breakfast or brunch or at coffee or dessert time."

MY REVIEW
DeliciouslyResourceful_Gina
Reviewed Mar. 5, 2016

"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."

MY REVIEW
dmc79
Reviewed Feb. 18, 2016

"If you bake this the night before you serve it, will it still be tasty & moist?"

MY REVIEW
GoodyQueen
Reviewed Sep. 21, 2015

"Good, quick, easy cake. My cake baked for less than 40 minutes though. And I would agree with the other reviews in decreasing the butter to 1/2 cup."

MY REVIEW
sandyko
Reviewed Aug. 22, 2015

"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."

Loading Image