Graham Streusel Coffee Cake

SUBMITTED BY: luvs2bake PHOTO BY: kris

"A graham cracker and nut streusel swirls through this quick, cake mix fix-up. Our family has been making and enjoying this delicious cake for many years. This is wonderful with a cup of hot tea!"

SERVINGS & SCALING

Original recipe yield: 1 - 9x13 inch cake

USMETRIC

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INGREDIENTS

1 1/3 cups graham cracker crumbs
3/4 cup chopped walnuts
3/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
2/3 cup butter, melted
1 (18.25 ounce) package yellow cake mix
1 cup water
1/4 cup vegetable oil
3 eggs
1 cup confectioners' sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon butter flavored extract (optional)

READ REVIEWS (65)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Make the streusel: In a medium bowl, combine the graham cracker crumbs, nuts, brown sugar and cinnamon. Stir in the melted butter. Set aside.
In a large mixing bowl, combine the cake mix, water, oil, and eggs. Beat on low speed with an electric mixer just until moistened. Beat on medium speed for 2 minutes longer. Spread 1/2 of the batter into a greased 9x13 inch pan. Sprinkle on 1/2 of the streusel mixture. Carefully spread the remaining 1/2 of the cake batter over the streusel, and sprinkle with the remaining streusel.
Bake for 35 to 40 minutes or until a toothpick inserted comes out clean. Cool slightly, then drizzle with the powdered sugar icing. Best if served warm. Makes 12 to 16 servings.
To make the Icing: In a small bowl, combine confectioners sugar with vanilla and butter flavoring. Add a few drops of water until you achieve drizzling consistency.

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REVIEWS

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Reviewed on Jan. 24, 2004 by MIHAELA

This is an easy-to-make, excellent cake.

11 users found this review helpful

Reviewed on Dec. 20, 2006 by bakingblonde

This was an awsome coffee cake and so easy. I did change a couple of things. First, I added some cinnamon and madagascar vanilla to the cake batter for a little extra flavor. I only used 6Tbs of butter for the struesel topping and the consistency was perfect. I pour about 1/2-3/4 of the batter into a greased 9x13 pan. I then sprinkled 1/2 of the topping evenly over the batter. I dropped spoonfulls of the remaining batter over the topping. I made large circles with a knife to distribute the top batter and mix in the struesel topping (don't stir, just swirl a few times) I then topped with more topping. Baked for 30 minutes at 350 and did not use the drizzle of powdered sugar as it did not need it!! Great recipe!

5 users found this review helpful

Reviewed on Dec. 23, 2002 by KYLERA

This recipe was great. I don't like nuts so I changed it a bit... instead of the walnuts I used 1/2 cup rolled oats and increased the butter to a full cup. It was delicious!

5 users found this review helpful

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