Graham Streusel Coffee Cake Recipe - Allrecipes.com
Graham Streusel Coffee Cake Recipe

Graham Streusel Coffee Cake

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch cake Change Servings
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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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 More Reviews

Most Helpful Positive Review
Dec 20, 2006

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!

 
Most Helpful Critical Review
Apr 28, 2011

Certainly a pretty cake (almost a guarantee if you use a specialty Bundt pan as I did) but nothing special in taste. (Hubs had a couple of bites and left the rest on his plate. I didn't even get THAT far) Even substituting freshly squeezed orange juice for the water and adding a tablespoon of fresh orange zest and a teaspoon of vanilla didn't elevate this beyond a mediocre, doctored up cake mix - and there are some doctored up cake mix recipes that are excellent! Also, a mere 1/4 cup of oil left this a little dry. For those who are still interested, I used a specialty Bundt pan which required only half of the the topping mixture. Because mine is a dark pan, I lowered the oven temperature to 325 degrees, and it was baked perfectly at about 42 minutes. I drizzled it with a glaze of fresh orange juice and powdered sugar. The remaining streusel (and there was quite a bit leftover) I froze for later use to top muffins.

 
Jan 24, 2004

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

 
Jun 18, 2006

I love this cake! I made it in a bundt pan and drizzled icing over it while still warm. Very nice presentation for our Father's Day dessert get together. Everyone loved it! Thanks!

 
Jan 24, 2007

DELICIOUS!! Only change I made was omitting the nuts and using cinnamon graham crackers instead of plain. As my family puts it "this is a keeper!!" Thanks for the terrific recipe. :o)

 
Dec 06, 2003

This is absolutely one of the best coffeecakes I've tasted--homemade or otherwise. I cut the amount of butter to one stick, and I use a butter-flavored cake mix and cinnamon graham crackers, and the results are wonderful. This will be a favorite!

 
Nov 20, 2005

Great and Simple! I have made it twice, and both times it was a big hit. It also freezes really well. The streusel call for way too much butter - probably 6 tbsp. would be enough. My streusel did not sink, but then I used finely ground crumbs and chopped nuts. I also mixed cinnamon into the cake mix to give it a little more flavor.

 
Dec 23, 2002

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!

 

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Nutrition

  • Calories
  • 258 kcal
  • 13%
  • Carbohydrates
  • 32.8 g
  • 11%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 217 mg
  • 9%

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

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