-
-
My review
Streusel Coffee Cake
Jane Miller
"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."
Added to shopping list.
Go to shopping list.
Ingredients
servings 622Original recipe yields 12 servings (1 - 10 inch Bundt cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
- Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into cake comes out clean.
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 122129 Ratings
-
-
-
-
-
Most helpful positive review
3/7/2003
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...
Most helpful critical review
3/27/2006
I don't know what went wrong with this recipe, I followed it exactly, with the exception of using only 16oz of sour cream, which was a little bit less than 2 cups. The batter tasted great, it c...
Most helpful
Most positive
Least positive
Newest
3/7/2003
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...
12/19/2007
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...
5/10/2003
I made these into muffins, baking for 20 minutes. They were wonderful and simple to make!
6/25/2003
This is simply fabulous!!!!!!! I made another streusel coffee cake and saw this one recommended by a reviewer. Thank you! This is moist & delicious. It was gone in less then a day. I made...
3/27/2006
I don't know what went wrong with this recipe, I followed it exactly, with the exception of using only 16oz of sour cream, which was a little bit less than 2 cups. The batter tasted great, it c...
3/30/2007
delicious. i too altered by pouring in 1/3 of the batter, then half the cinnamon sugar, then 1/3 batter and the rest of the cinnamon sugar, then the rest of the batter. i cooked it for about 50-...
4/6/2004
In an effort to lower the fat/carbs/calories a bit, I made several changes. Used 1 c Splenda and 1 c sugar, 1/2 c eggbeaters and 2 eggs, and only had 1/2 c light sour cream, so used that and 1 ...
1/7/2012
This is a classic coffee cake, similar to what my late mother used to keep on hand for guests, but the recipe needed some help. First, I baked this in a flat-bottomed angel food type tube cake ...
4/15/2001
This cake came out moist and yummy. I added more cinnamon and it was a hit!