Streusel Topped Coffee Cake

Perfect for breakfast, brunch or brinner, we love this recipe in our family!

 

 

 

This streusel coffee cake is one of our favorites, and it has a long history in our family as it is the coffee cake that Mrs. Nom grew up eating from childhood just about every weekend for breakfast. Passed down from her grandmother, when this cake appears on our table, it doesn’t stick around very long as our boys will gobble it right up.

 

 

 

Light and airy and full of sugar and spice with a streusel topping, this cake is perfect as a main dish at breakfast with a cup of coffee, or as a sweet dessert in the evening.

 

 

 

Pin It HERE!

 

 

 

Here are some other sweet suggestions!

 

Dutch Baby Pancake with Blueberry Whiskey Sauce

Dutch Baby Pancake with Blueberry Whiskey Sauce

 

 

 

Bourbon Candied Pecans - Sweet crunchy treat

Bourbon Candied Pecans

 

 

 

Other Streusel Cakes

Blueberry Streusel Coffee Cake – The Gastronom

Double Streusel Coffee Cake – Food 52

Cinnamon Streusel Apple Coffee Cake – Through Her Looking Glass

Orange Coffee Cake with Streusel – Fifteen Spatulas

Saigon Cinnamon Streusel Coffee Cake – What’s Gaby Cooking

 

 

 

Streusel Topped Coffee Cake

Yield: 16

Serving Size: 1

Calories per serving: 256

Streusel Topped Coffee Cake

Ingredients

  • 2 1/2 cups flour
  • 1 cup brown sugar
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1 Tbsp Cinnamon
  • 3/4 cup oil
  • 1 egg
  • 1 cup buttermilk
  • 1 tsp baking powder
  • 1 tsp baking soda

Instructions

  1. Combine flour, brown sugar, sugar, salt, cinnamon and oil in a mixer. Mix well.
  2. Remove 1 cup of the mixture and set aside.
  3. Add to remaining mixture in mixing bowl egg, buttermilk, baking powder and baking soda. Mix well.
  4. Pour into a 9x13 greased and floured pan.
  5. Sprinkle remaining sugar mixture on top over the batter.
  6. Bake at 350 degrees for 35-40 minutes.
https://www.gastronomblog.com/2015/09/03/streusel-topped-coffee-cake/

 

 

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