Streusel Coffee Cake

    (798)
    1 hour 50 minutes

    This coffee cake has a delicious streusel crumb topping of butter, flour and sugar that bakes with the cake during the cooking process.


    698 people made this

    Ingredients
    Serves: 12 

    • Streusel
    • 1/4 cup (30g) plain flour
    • 2/3 cup (150g) white sugar
    • 1 teaspoon ground cinnamon
    • 65g butter
    • Cake
    • 2 cups (250g) plain flour
    • 3/4 cup (150g) white sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 125g butter
    • 1 egg
    • 3/4 cup (190ml) milk, or as needed
    • 1 1/2 teaspoons vanilla essence

    Directions
    Preparation:20min  ›  Cook:30min  ›  Extra time:1hour cooling  ›  Ready in:1hour50min 

    1. Preheat oven to 180 degrees C. Grease and flour a 23x33cm cake tin.
    2. Streusel:

    3. In a medium bowl combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Rub in butter until mixture resembles coarse crumbs. Set aside.
    4. Cake:

    5. In a large bowl combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Rub in butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix until just moistened. Spread into prepared tin. Sprinkle top with streusel.
    6. 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.

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    Reviews and Ratings
    Global Ratings:
    (798)

    Reviews in English (650)

    by
    263

    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!!!  -  20 May 2005  (Review from Allrecipes USA and Canada)

    by
    223

    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  -  13 May 2003  (Review from Allrecipes USA and Canada)

    by
    161

    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!  -  17 Aug 2005  (Review from Allrecipes USA and Canada)

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