*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.
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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!
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!
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.
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.
This was a very good coffee cake. I had the same problem as some of the other reviewers where the topping sunk to the bottom. It still tasted very good though. I think next time I may try adding the topping later on.
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