This is the perfect cake for Sunday mornings reading the paper. Be prepared, it won't last long. Just like potato chips, you can't eat just one.

Mary
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Streusel Topping

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Set aside.

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  • In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.

  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

235.5 calories; 2.9 g protein; 34.1 g carbohydrates; 37.8 mg cholesterol; 200.9 mg sodium. Full Nutrition

Reviews (779)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/20/2005
I made the cake EXACTLY as indicated, however I increased the batter by doubling the it because I wanted a thicker cake. The results were perfect!!! For those who had problems with the streusel topping sinking into the batter and cracking during the baking process, follow the simple step. After preparing the topping, place the entire bowl (not the batter) into the freezer for several hours or overnight. Remix with a fork until they resemble small crumbs. Sprinkle on top of cake batter. Pat down gently with a large spatula (especially the corners) to ensure the topping "sticks" to the batter and also to even the cake out. I baked mine at 325 degrees instead of 350 and the cake baked and rose more evenly. Take a look at my photo. The cake was delicious and disappeared very quickly!! Thank you Mary for the recipe!!! Read More
(343)

Most helpful critical review

Rating: 2 stars
02/01/2011
I really wanted to love this cake, but it just didn't taste very good. I think it has potential, but I'm not going to waste my time trying to 'save' it. I thought it was bland. I followed the recipe EXACTLY as written. I even made this recipe TWICE in case I did something wrong without knowing, but I CAREFULLY followed it again and it still tasted bland. I later baked another recipe from this site (Cranberry Upside Down Coffee Cake) and THAT one was ACTUALLY absolutely delicious. Read More
(34)
971 Ratings
  • 5 star values: 634
  • 4 star values: 215
  • 3 star values: 77
  • 2 star values: 30
  • 1 star values: 15
Rating: 5 stars
05/20/2005
I made the cake EXACTLY as indicated, however I increased the batter by doubling the it because I wanted a thicker cake. The results were perfect!!! For those who had problems with the streusel topping sinking into the batter and cracking during the baking process, follow the simple step. After preparing the topping, place the entire bowl (not the batter) into the freezer for several hours or overnight. Remix with a fork until they resemble small crumbs. Sprinkle on top of cake batter. Pat down gently with a large spatula (especially the corners) to ensure the topping "sticks" to the batter and also to even the cake out. I baked mine at 325 degrees instead of 350 and the cake baked and rose more evenly. Take a look at my photo. The cake was delicious and disappeared very quickly!! Thank you Mary for the recipe!!! Read More
(343)
Rating: 5 stars
12/24/2003
LET ME FIRST SAY THAT THIS COFFEE CAKE IS DELICIOUS!!!! I HAVE NEVER TASTED A COFFEE CAKE LIKE THIS BEFORE. BEFORE TRYING THIS RECIPE I DID READ ALOT OF THE REVIEWS AND TOOK IN TO ACCOUNT SOME OF THE THINGS THAT WERE SAID, SUCH AS NOT ENOUGH STREUSEL AND THE STREUSEL MELTING INTO THE CAKE. I REMEDIED BOTH, I USED 1/2 CUP OF FLOUR, 1/2 CUP OF WHITE SUGAR AND 1/2 CUP OF BROWN SUGAR (KEPT THE BUTTER THE SAME) FOR THE STEUSEL, IT MADE MORE THAN ENOUGH, I ALSO DID'NT PUT THE STREUSEL ON UNTIL IT WAS COMPLETELY DONE. I PUT THE STEUSEL ON AND COVERED THE PAN (9X9) WITH ALUMINUM FOIL AND THAT MOISTENED THE STREUSEL I THEN PRESSED IT DOWN JUST A BIT. I ALSO ADDED A BIT OF CINNAMON TO THE FLOUR FOR THE BATTER AND IT ALL TURNED OUT GREAT!!!! THANKS MARY Read More
(258)
Rating: 5 stars
08/17/2005
I used an 8 x 8" pan and put half of the streusel in the middle and half on the top. I used 1/3c white sugar and 1/3 c brown sugar to make up the 2/3c sugar for the streusel. I baked it for 40 minutes. Delicious! Read More
(197)
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Rating: 5 stars
12/24/2003
The streusel topping melted during baking so, now I add it towards the last 10 mins of baking. I have made this cake several times with no additions or ingredient changes and it was never dry. Try rotating the baking pan at the halfway point of the baking time and then check five minutes before the end of the recommended baking time with a cake tester or toothpick. There should be very few crumbs adhering to the tester when the cake is ready. Hope this helps. Read More
(81)
Rating: 4 stars
04/16/2003
I really enjoyed the taste of this coffee cake but it should have been made in a 9 x 9 pan. There didnt seem to be enough batter for 13 x 9. Also I think a little less butter in the topping would make it crunchier. The topping melted into the cake. Read More
(70)
Rating: 5 stars
03/03/2007
Delicious! Try it for yourself, don't trust the bad reviews. I halved the recipe and made it in a 8x8 in. pan--I still used one whole egg and added milk to make 1/2 cup. I also made a full batch of topping using brown sugar instead of white. It took a few extra minutes to cook and a few minutes for the topping to set. I did not follow the directions for mixing the cake--just did it as you would any other cake and creamed the butter with the sugar, etc. Quick, easy, tasty, and uses ingredients you always have on hand. Read More
(49)
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Rating: 4 stars
05/22/2003
Excellent and Easy! The only alterations I made were to use a 9 inch round springform pan and baked for 35 minutes increased milk by 2 Tbsp. and used 1/3c white sugar and 1/3 c. brown sugar in topping rather than all white sugar. This was a hit with my kids and guests. So easy and uses always-on-hand pantry items. Read More
(42)
Rating: 4 stars
01/20/2011
This cake might have gotten 5 stars except for the instructions. A recipe's ingredients should be listed in the order in which they will be used - unless there is a caption showing the following ingredients are for the topping.In this case, the topping is listed last but the instructions deal with it first. The poster notes the 1/4c. flour & the 2/3 c sugar & 1tsp cinnamon but then simply says to cut in the butter. I can see why one reviewer ended with a puddle of butter on the cake because looking quickly I put in the 1/2 c butter. Just before turning the mixer on I realized what I had done and was able to remove some in time. Other than that blip, I followed the recipe, had no problem with using a 9x13 pan. The cake itself rose to almost 1.75" and with the topping it was a good 2". That's quite good enough for a coffee cake. I'm finding the topping crumbles a lot when removing to serve but the flavor, moisture, texture is excellent. Took about 15 minutes longer to cook. Read More
(38)
Rating: 2 stars
02/01/2011
I really wanted to love this cake, but it just didn't taste very good. I think it has potential, but I'm not going to waste my time trying to 'save' it. I thought it was bland. I followed the recipe EXACTLY as written. I even made this recipe TWICE in case I did something wrong without knowing, but I CAREFULLY followed it again and it still tasted bland. I later baked another recipe from this site (Cranberry Upside Down Coffee Cake) and THAT one was ACTUALLY absolutely delicious. Read More
(34)