Streusel Coffee Cake Recipe

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Most Helpful Positive Review

Feb 05, 2004

This coffee cake was great! I did make some changes though: instead of using 2 cups white sugar, I used 1 cup white & 1 cup brown. I then used light sour cream and I doubled the streusel topping. On the topping I used brown sugar instead of white. I made mine in a 9 x 13 pan and it baked for about 45 min. My family loved it, thanks Mary!

—GATERJEN

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Most Helpful Critical Review

Mar 27, 2006

I don't know what went wrong with this recipe, I followed it exactly, with the exception of using only 16oz of sour cream, which was a little bit less than 2 cups. The batter tasted great, it came out very, very thick. I checked the cake every 5 minutes from 45 to 60 minutes, I was still getting liquid on the butterknife at 45, 50 & 55 minutes. When we ate it, it was dry. The sugar, cinnamon and nut mix did not bake into the cake at all. The nuts on the top burned and the sugar poured off when I removed the cake from the bundt pan. Should it have been mixed with some melted butter? I was very dissapointed and embarrased to have served this to my husband's co-workers!

—Theresa

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111 Ratings

Dec 19, 2007

This was a nice recipe. I left out the nuts and made the streusel from half cup brown and half cup granulated sugar, with more cinnamon and 1/4 tsp of nutmeg. Next time I would make more streusel so that the layer of it is more pronounced and add more flavor. I gradually added streusel to the top of the cake as it baked so that the sugar wouldn't burn. This made a really nice crust to the cake. If doing this, may need to increase the cooking time slightly due to the opening of the oven. Let it cool for few hours before cutting. Wouldn't recommend baking this the morning you want to serve it because it won't cut nicely and makes for a sloppy presentation.

—Olivia

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Oct 30, 2003

I made these into muffins, baking for 20 minutes. They were wonderful and simple to make!

—JMGINGRICH

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Jun 27, 2003

This is simply fabulous!!!!!!! I made another streusel coffee cake and saw this one recommended by a reviewer. Thank you! This is moist & delicious. It was gone in less then a day. I made extra cinnamon and sugar and put it in the middle of the cake. I like a big ribbon of streusel in the middle. I wish I could give this cake 6 stars. It deserves it. Thanks!!

—BabaEva

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Mar 30, 2007

delicious. i too altered by pouring in 1/3 of the batter, then half the cinnamon sugar, then 1/3 batter and the rest of the cinnamon sugar, then the rest of the batter. i cooked it for about 50-52 minutes. 60 is too long. when i served it i sprinkled some powdered sugar on the top. if you cook it too long, it will come out dry. if you follow the instructions for the sugar connoction as stated, it turns into a mess when served. oh and i use pecans instead. yum. we love this recipe with these few changes...

—GREGSGIRL63

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Apr 06, 2004

In an effort to lower the fat/carbs/calories a bit, I made several changes. Used 1 c Splenda and 1 c sugar, 1/2 c eggbeaters and 2 eggs, and only had 1/2 c light sour cream, so used that and 1 1/2 c nonfat plain yogurt. As suggested by other reviewers, I doubled the streusel filling and divided the batter into thirds so there was 2 rows of it running through. It needed to be baked for 65 minutes and was done perfectly. Let it cool for about 10 minutes and when I flipped the pan, it came right out. This makes one big bundt cake, but it is really good!

—Peach822

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Oct 02, 2003

This cake came out moist and yummy. I added more cinnamon and it was a hit!

—MILANGE1

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Nutrition

Calories
622 kcal
31%

Carbohydrates
77.2 g
25%

Cholesterol
128 mg
43%

Fat
31.8 g
49%

Fiber
2 g
8%

Protein
9.3 g
19%

Sodium
445 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Streusel Coffee Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 622
Calories from Fat: 286

% Daily Value *
Total Fat 31.8g 49 %
Saturated Fat 15.9g 79 %
Cholesterol 128mg 43 %
Sodium 445mg 18 %
Potassium 173mg 5 %
Total Carbohydrates 77.2g 25 %
Dietary Fiber 2g 8 %
Protein 9.3g 19 %
Sugars 42.3g
Vitamin A 16 %
Vitamin C < 1 %
Calcium 15 %
Iron 27 %
Thiamin 39 %
Niacin 35 %
Vitamin B6 6 %
Magnesium 11 %
Folate 55 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.