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."

Ingredients

{{adjustedServings}} servings 622 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

  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.
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Reviews

116
  1. 123 Ratings

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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!