Streusel Coffee Cake Recipe

4.5 3 4
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Streusel Coffee Cake Recipe

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4.5 3 4
Publisher Photo
Here's a moist coffee cake with a nutty streusel topping.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling

Ingredients

  • 1/2 cup butter or margarine
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup (8 ounces) sour cream
  • STREUSEL TOPPING:
  • 1 cup chopped pecans
  • 1 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons butter or margarine, softened
  • ICING:
  • 1 cup sifted confectioners' sugar
  • 1 tablespoon butter or margarine, softened
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons milk

Directions

In a mixing bowl, cream butter for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and soda; add to creamed mixture alternately with sour cream. Spoon half of batter into a greased 10-in. tube pan. Combine topping ingredients; sprinkle half over batter. Add remaining batter and topping. Bake at 350° for 45 minutes or until done. Cool in pan on wire rack for 10 minutes before removing from pan to cool completely. For icing, combine all ingredients; drizzle over cake. Yield: 12-14 servings.
Originally published as Streusel Coffee Cake in Grandma's Great Desserts Cookbook 1992, p33

Nutritional Facts

1 piece: 419 calories, 23g fat (11g saturated fat), 90mg cholesterol, 273mg sodium, 50g carbohydrate (35g sugars, 1g fiber), 5g protein.

  • 1/2 cup butter or margarine
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup (8 ounces) sour cream
  • STREUSEL TOPPING:
  • 1 cup chopped pecans
  • 1 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons butter or margarine, softened
  • ICING:
  • 1 cup sifted confectioners' sugar
  • 1 tablespoon butter or margarine, softened
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons milk
  1. In a mixing bowl, cream butter for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and soda; add to creamed mixture alternately with sour cream. Spoon half of batter into a greased 10-in. tube pan. Combine topping ingredients; sprinkle half over batter. Add remaining batter and topping. Bake at 350° for 45 minutes or until done. Cool in pan on wire rack for 10 minutes before removing from pan to cool completely. For icing, combine all ingredients; drizzle over cake. Yield: 12-14 servings.
Originally published as Streusel Coffee Cake in Grandma's Great Desserts Cookbook 1992, p33

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Reviews forStreusel Coffee Cake

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MY REVIEW
DWare5883 User ID: 5884353 246615
Reviewed Apr. 5, 2016

"Very good. I really like the filling. If you like a stronger cinnamon flavor, you probably want to add a little more and I also divided the batter into thirds. Essentially putting all the topping inside. I covered the top of the cake with a mixture of 1 tbsp. of sugar and 1/2 tsp of cinnamon. I also substituted walnuts for pecans and 1/2 cup of chopped walnuts was plenty. I did agree with one other user that if you get just the cake and none of the topping, the cake seemed a little on the dry side."

MY REVIEW
annefix User ID: 4970875 17617
Reviewed Jul. 17, 2013

"A little on the dry side. Any suggestions on how to make it more moist? Everybody said it was very good and I'm sure I will make it again. The streusel topping is delicious."

MY REVIEW
mollie7 User ID: 3470098 20866
Reviewed Feb. 12, 2010

"First time I ever made a coffee cake, very easy and very good."

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