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Graham Streusel Coffee Cake
April 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.

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