Double the Streusel Coffee Cake

"This coffee cake really packs a wallop of extra streusel flavor! A family favorite. Easy to double recipe for a 9x13" pan."
 
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photo by run for your life photo by run for your life
photo by run for your life
photo by Danny B. photo by Danny B.
photo by Chef shapeweaver photo by Chef shapeweaver
photo by DuChick photo by DuChick
photo by fivy86 photo by fivy86
Ready In:
40mins
Ingredients:
12
Serves:
12
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ingredients

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directions

  • In a large bowl, sift together the flour, baking powder and salt.
  • Add the sugar.
  • Blend the 1/4 cup oil into the flour and sugar mixture until it is like cornmeal texture.
  • In another bowl, combine the egg, milk and vanilla.
  • Add to the flour mixture. Stir only enough to mix.
  • Pour 1/2 mixture in a greased 8" pan.
  • Combine the streusel ingredients, and sprinkle 1/2 of the streusel on the cake batter.
  • Add remaining batter on top, and sprinkle with the other 1/2 streusel.
  • Bake in a 350 degree oven for 25 minutes.
  • You may drizzle with a thin powdered sugar icing, if desired.

Questions & Replies

  1. Would this work with gluten free flour? I just put a regular one in the oven it bake. Such a great recipe. I'd like to make it for friends with gluten issues. Thank you
     
  2. Hi! I tried this recipe a year or more ago and brought it to church as a snack, and it turned out so well! Everyone loved it! However, right now we've been quarantined and have run out of brown sugar for the streusel. Will it turn out okay if I use white, granulated sugar instead?
     
  3. If I double this coffee cake recipe do I need to add more baking time?
     
  4. Can this also be put into a large muffin tin pan? These look like they would be awesome muffins.
     
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Reviews

  1. Fantastic recipe! I've been making this favorite for a few years and wanted to make sure to let you all know! As is, the recipe is wonderful but as 50-year-olds (with teens who still love sugar), this recipe is easy to tweak. Half white flour, half wheat works well. We always double the recipe and while all of the brown sugar in the streusel is always eaten, I usually don't double the brown sugar. It still works well! Delicious!
     
  2. I just made this coffee cake a couple hours ago, and it is fantabulous. I added chopped pecans to the streusel, and also I made 1.5 times the recipe because I wanted to make it in a tube pan. I sprayed the pan with a nonstick spray that already had flour. I put some of the streusel in the pan first, then some batter, then more streusel on top of the batter, the rest of the batter, and then more streusel on top (which would eventually end up on the bottom after flipping it). It baked for about 45-ish minutes and came out perfectly. Oh and I also baked it at 325 instead of 350. Not too sweet and loved the pecans that I added. Yum yum.
     
  3. Not a bad recipe- however, the instructions left a little to be desired. They say to pour the mixture into a pan. Unfortunately it isn't possible to pour the mixture as it is more of a dough than it is a batter. This is fine except that putting the second half of batter over the streusel isn't possible without clumping and sliding everything around while you are pushing the doughy batter into the pan. Everything else seems acceptable about the recipe. Just take note.
     
  4. I made this recipe on 6/8/11 for the "June Is Baked Goods Month" event in the Photo Forum.The recipe,except for the glaze was made exactly as it was written. Bake time was " right on the money ".At first I thought the amount of streusel ingredients were going to be too much,but it was perfect.The light sweetness of the cake part blended perfectly with the topping. This will be made again. Thank you for taking time to post and, " Keep Smiling :) "
     
  5. This is a wonderful coffee cake recipe and exactly what I was looking for! I made it before church on Sunday and it was still warm when my family devored it afterward. I omitted the icing too and it was perfectly sweet without it. I will definitely make this for my family again.
     
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Tweaks

  1. Baked at 325 instead of 350. Added pecans to the streusel. Made 1.5 times the recipe and used a tube pan. Put some streusel in the pan first and then kept layering with the batter.
     
  2. This recipe was good, I enjoyed the flavor of the cake especially.<br/> (Although I did tweak it a tad), I added sourcream to the batter, and used banana in place of butter; I also doubled the streusel in order to fill the bundt pan. I took another users advice and used wheat, as opposed to white, as well.<br/>My only complaint would be that it did take approx. 45 minutes to bake instead of the 25 min; but that could be due to some of the changes I made to the original recipe, also next time I think I'll double the cake batter half and possibly Not use the bundt pan.
     
  3. Very easy to make and delicious. For the cake, I reduced the sugar to 1/2 cup and used 1/2 cup whole wheat flour in place of 1/2 of the white flour. I made the streusel as directed and didn't add any icing, and it more than satisfied my sweet tooth!
     

RECIPE SUBMITTED BY

<p>Hi! I'm very fortunate to be married to my best friend! My husband and I own our own business, and I work there 3-4 days a week. We have 4 children, a girl and three boys...all out of the nest. Our daughter is Nolan'sMom here at Zaar. We are so blessed to have two little grandsons; Nolan and Blake, and two little grandaughters; Evangeline and Willow. Our daughter-in-law is run for your life here at zaar. Us girls all enjoy trying out recipes and sharing the results when we're all together! Some of my hobbies are jogging, biking, areobics, reading, and of course trying out new recipes on Zaar. My DH and I love to go out on dates to our favorite resturant, or just go out for coffee. I just recently got a new digital camera, and am trying to figure out how to take good pictures of the food I make. It's more complicated that I thought it would be!</p>
 
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