Streusel Coffee Cake

Streusel Coffee Cake

116

"This is great for brunches or family get-togethers, or just any ol' time. It is really good when still warm. I make this cake for Christmas and Easter breakfast when family and friends are here."
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Ingredients

servings 622 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 622 kcal
  • 31%
  • Fat:
  • 31.8 g
  • 49%
  • Carbs:
  • 77.2g
  • 25%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 445 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a medium bowl, mix the flour, baking powder and baking soda together and set aside. In a separate small bowl, combine 1/2 cup sugar, cinnamon, and nuts. Set aside.
  2. In a large bowl, cream butter and 2 cups white sugar until light and fluffy. Add eggs, sour cream, and vanilla extract. Add flour mixture and beat until well combined.
  3. Pour half of batter into Bundt pan. Sprinkle half of the nut mixture on top of batter in pan. Add remaining batter, and sprinkle with the last of the nut mixture.
  4. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into cake comes out clean.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

116
  1. 123 Ratings

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Most helpful positive review

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 toppi...

Most helpful critical review

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 c...

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 toppi...

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 streuse...

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

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...

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-...

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 c...

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 ...

This is a classic coffee cake, similar to what my late mother used to keep on hand for guests, but the recipe needed some help. First, I baked this in a flat-bottomed angel food type tube cake ...

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