This is a wonderful recipe that is always a hit.

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
18
Yield:
18 servings
Advertisement

Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Streusel Mixture:
Batter:

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray. Sprinkle cinnamon sugar into the bottom of prepared baking dish.

    Advertisement
  • Combine brown sugar, walnuts, softened butter, flour, and cinnamon for streusel mixture in a bowl; mix with a fork until crumbly.

  • Mix flour, baking powder, and salt for batter together in a separate bowl. Beat eggs in a third bowl using an electric mixer until frothy; add white sugar and melted butter and beat until creamy. Add milk, sour cream, and vanilla extract and beat until smooth. Stir flour mixture into milk-butter mixture until batter is well blended.

  • Spread 1/2 of the batter into the prepared baking dish; top with 1/2 of the streusel mix. Spread remaining batter over streusel layer and top with remaining streusel.

  • Place dish on the center rack in the preheated oven; bake until a fork inserted in the center comes out clean, 15 to 20 minutes.

Cook's Note:

Substitute pecans for the walnuts, if desired.

Nutrition Facts

335 calories; protein 4.3g 9% DV; carbohydrates 50.6g 16% DV; fat 14.1g 22% DV; cholesterol 48mg 16% DV; sodium 498.9mg 20% DV. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/22/2016
Oh dear! I had such high hopes! However… I made it in two smaller 9x12 equivalents and it overran the pans. It sank in the middle and did not cook in the center at all. The middle was still runny after 40 minutes. I may give this recipe another try because it deserves it but …oh dear! UPDATE! UPDATE! I got up early yesterday and tried it again. This time I used 3 1/2 tsp of baking powder instead of TBS, thinking like another reviewer that it MUST be a typo. I also used a 9x12 deep pan. Although it took MUUUUUCH longer to bake...40 minutes or more... it turned out well this time - moist, flavourful and altogether delicious. Phew! I really dislike being defeated by a recipe so kudos to the cook! (That's ME!) Read More
(11)
27 Ratings
  • 5 star values: 16
  • 4 star values: 10
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/21/2016
Oh dear! I had such high hopes! However… I made it in two smaller 9x12 equivalents and it overran the pans. It sank in the middle and did not cook in the center at all. The middle was still runny after 40 minutes. I may give this recipe another try because it deserves it but …oh dear! UPDATE! UPDATE! I got up early yesterday and tried it again. This time I used 3 1/2 tsp of baking powder instead of TBS, thinking like another reviewer that it MUST be a typo. I also used a 9x12 deep pan. Although it took MUUUUUCH longer to bake...40 minutes or more... it turned out well this time - moist, flavourful and altogether delicious. Phew! I really dislike being defeated by a recipe so kudos to the cook! (That's ME!) Read More
(11)
Rating: 4 stars
04/05/2015
Mixed this up this morning for Easter breakfast. I halved the recipe, cooked in a smaller and deeper baking dish, and it took about 28 minutes. It has a nice light and moist texture, and the streusel topping was very good. In the future, I'll use the suggested pecans on this coffee cake, and will chop them a bit more finely than I did the walnuts. Shawnee McGee, thanks for sharing your recipe. Read More
(7)
Rating: 5 stars
05/13/2015
I made this for a meeting my husband was having at his office. It was a huge hit and someone requested the recipe! I love cinnamon so I added a bit more to the streusel. The bake time was much to low! After even 20 minutes it was very wet with only about an inch border completely baked. I added another 15 minutes and it baked perfectly. As you can see from a previous reviewer, they halved the recipe and still baked it for 28 minutes. Read More
(7)
Advertisement
Rating: 5 stars
09/27/2018
I made a few changes. I used a bundt pan so I sandwiched all of the strudel between the top and bottom cake pieces. I used the teaspoons for the baking powder like the reviews said, sprinkled cinnamon sugar on top, and I added an egg (total 3 eggs). Because of this I ended up baking it at 375 for a total of 45 minutes. HOLY MOLEY! It tastes amazing! Would definitely do again and would recommend. Read More
(4)
Rating: 5 stars
02/06/2016
Excellent. Best cinnamon coffee cake recipe I've made. Cooking time was different..about 33-35 min.. Read More
(3)
Rating: 4 stars
10/04/2015
I made a half recipe of this cake today. It came out very delicious. However I will caution everyone that there has to be a mistake in the amount of Baking Powder. I made a couple of changes, but the Baking powder was the most important. I think the author of the recipe meant Teaspoons not Tablespoons. In a half recipe I added 1 1/2 teaspoons of baking powder and it was fine. In addition, after I put half of the batter into the 8 inch square greased baking pan, I dotted 1/4 cup of chunky applesauce all over the surface using a 1/4 tsp. measuring spoon and then I added the streusel. i proceeded with the rest of the recipe as directed, and I baked it for 40 minutes at 360 degrees F (my oven runs cold). IT came out great, and the only reason I gave it 4 stars is because if I had followed the directions as written, it would have been inedible with overwhelming flavor of baking powder. Read More
(2)
Advertisement
Rating: 4 stars
05/24/2015
cook time definitely needs longer - I agree with the other two reviewers. I let mine bake for 30 and it turned out well; otherwise the middle is still wet. I also added another 1/4 cup of milk to the batter - without it the mixture was more like a thick brownie batter which I didn't love. flavor and consistency is wonderful! Read More
(2)
Rating: 5 stars
06/01/2015
good! Read More
(1)
Rating: 5 stars
07/05/2015
Just made this coffee cake for the first time and I'm about to go back for seconds (it's still warm from the oven)! It's so good and reminds me a great deal of the one my mom used to make way back when we were kids. I didn't have any sour cream so I substituted non-fat vanilla Greek yogurt and it's yummy! I made just 1/2 batch and used a 9X9" pan and I didn't have any nuts to add and that's fine too. My mom rarely if ever added nuts to ours so it was another way to remember my childhood. I'm a fan of brown sugar so it's helping my sweet tooth for sure! Enjoy! Read More
(1)