Graham Streusel Coffee Cake

Graham Streusel Coffee Cake

120 Reviews 14 Pics
luvs2bake
Recipe by  luvs2bake

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch cake

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.

Share It

Reviews (120)

Rate This Recipe
bakingblonde
43

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!

MIHAELA
18

MIHAELA

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

ALICIA
17

ALICIA

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!

More Reviews

Similar Recipes

Cinnamon Coffee Cake II
(574)

Cinnamon Coffee Cake II

Overnight Coffee Cake
(139)

Overnight Coffee Cake

Streusel Coffee Cake
(112)

Streusel Coffee Cake

Sour Cream Coffee Cake II
(51)

Sour Cream Coffee Cake II

Easy Streusel Coffee Cake
(26)

Easy Streusel Coffee Cake

Shari's Streusel Coffee Cake
(16)

Shari's Streusel Coffee Cake

Nutrition

Amount Per Serving (24 total)

  • Calories
  • 258 cal
  • 13%
  • Fat
  • 13.4 g
  • 21%
  • Carbs
  • 32.8 g
  • 11%
  • Protein
  • 2.7 g
  • 5%
  • Cholesterol
  • 40 mg
  • 13%
  • Sodium
  • 217 mg
  • 9%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cinnamon Coffee Cake II

>

next recipe:

Streusel Coffee Cake