Best Streusel Topped Coffee Cake Recipes

STREUSEL TOPPED TRIPLE BERRY COFFEE CAKE

Streusel Topped Triple Berry Coffee Cake image

I combined two coffee cake recipes and modified things abit to come up with this great little coffee cake. It has a wonderful fresh flavor and the house smells fabulous while it is in the oven!I like it best while it's still abit warm.

Provided by Michelle S.

Categories Breads

Time 55m

Yield 9 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 large egg
1/2 cup butter, melted
1/2 cup milk
2 cups berries (blueberries, blackberries, raspberries, fresh or frozen)
3/4 teaspoon vanilla
1 dash cinnamon, generous
1/2 cup brown sugar, packed
3 tablespoons flour
3 teaspoons cinnamon
1/4 cup nuts, finely chopped (I use walnuts or pecans)
3 tablespoons butter, melted

Steps:

In a large bowl, stir together flour, sugar, baking powder and cinnamon.
In a small bowl, mix egg, melted butter, milk and vanilla.
Stir liquids into dry ingredients just till blended.
In a buttered 9-inch square pan, spread half of dough.
Top with berry mixture and spoon remaining dough over berries.
In a separate bowl combine brown sugar, flour, cinnamon and nuts.
Stir in melted butter until mixture resembles moist crumbs.
Sprinkle this over top of dough and press in lightly.
Bake in a 375° oven 40 minutes or until topping is golden brown.

Nutrition Facts : Calories 342.1, Fat 17.3, SaturatedFat 9.7, Cholesterol 59.9, Sodium 248.6, Carbohydrate 43.6, Fiber 1.4, Sugar 23.3, Protein 4.4

STREUSEL-TOPPED CRANBERRY COFFEE CAKE MUFFINS

Streusel-Topped Cranberry Coffee Cake Muffins image

With a cranberry surprise inside and a tasty streusel topping, these fruity muffins are the perfect accompaniment to a hot cup of coffee or cocoa.

Provided by Sarah Caron

Categories Side Dish

Time 30m

Yield 12

Number Of Ingredients 14

Ingredients

1/2 cup canola oil
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla
2 eggs
2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 cup canned whole berry or jellied cranberry sauce
1 tablespoon Gold Medal™ all-purpose flour
1 tablespoon quick-cooking or old-fashioned oats
1 tablespoon packed light brown sugar
1 tablespoon butter, melted

Steps:

Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
In large bowl, beat granulate sugar and oil with electric mixer on medium speed until combined. Add sour cream, vanilla and eggs; beat on low speed until well combined.
In medium bowl, stir together 2 cups flour, the baking powder, baking soda and cinnamon with mixer running on low speed, gradually beat in flour mixture until combined.
Fill each muffin cup with 1 heaping tablespoon batter. Top each with 1 tablespoon cranberry sauce. Divide remaining batter evenly among muffin cups, covering cranberry sauce (no need to completely cover).
In small bowl, mix streusel topping ingredients with fingers until crumbly; sprinkle evenly over batter in cups.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Serve warm or cooled.

Nutrition Facts : ServingSize 1 Serving

STREUSEL-TOPPED CHOCOLATE CHIP COFFEE CAKE

Streusel-Topped Chocolate Chip Coffee Cake image

This sure is a tasty way to start out the day with a hot cup of java or hot cocoa. I changed the recipe to 1/2 cup chocolate chips. I agree with the reviewer, it needed more and made some this morning that way! If you aren't a fan of a lot of chocolate chips, you can make them with the original amount, 1/4 cup.

Provided by VickyJ

Categories Breads

Time 1h25m

Yield 9 serving(s)

Number Of Ingredients 10

Ingredients

1 egg
2/3 cup milk
2 tablespoons margarine or 2 tablespoons butter, softened
2 cups original Bisquick baking mix
1/2 cup sugar
1/2 cup miniature semisweet chocolate chips
1/3 cup original Bisquick baking mix
1/3 cup firmly packed brown sugar
1/4 teaspoon cinnamon
1 tablespoon margarine or 1 tablespoon butter, melted

Steps:

Heat oven to 350°F Spray 9-inch square pan with nonstick cooking spray. Beat egg in large bowl. Add all remaining coffee cake ingredients except chocolate chips; mix well. Beat 30 strokes with spoon. Fold in chocolate chips. Pour into sprayed pan.
In small bowl, combine all streusel ingredients; mix well. Crumble mixture over batter.
Bake at 350°F for 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before serving.

Nutrition Facts : Calories 306.6, Fat 12.7, SaturatedFat 4.2, Cholesterol 26.6, Sodium 462.1, Carbohydrate 45.8, Fiber 1.2, Sugar 27.8, Protein 4.2

STREUSEL TOPPED COFFEE CAKE

Streusel Topped Coffee Cake image

This COFFEE CAKE Recipe Was from the Box of Bisquick in the late 50's or Early 60's, & is still a Family Favorite Today. SIMPLE as can Be to Make and Enjoy. Photo Coming soon . . there you go Cooling & Photos for You taken. Enjoy.

Provided by FREDA GABLE

Categories Other Breakfast

Time 35m

Number Of Ingredients 10

Ingredients

COFFEE CAKE:
2 c bisquick
2 Tbsp sugar
3/4 c milk
1 large egg
STREUSEL TOPPING:
1/3 c brown sugar, firmly packed
1/3 c bisquick
1/4 c cold butter or margarine
1 tsp cinnamon

Steps:

1. Preheat Oven to: 400 Degrees . . Grease Round 9 inch layer Pan. For "Coffee Cake"; Mix all Ingredients together, Beat Well for 30 Seconds.
2. Spread Mixture in Greased Pan. Sprinkle With Streusel Topping (Below) or Other Toppings of Your Choice. Bake 20-25 Minutes. Serve Warm & with Butter. (Note Optional) For a Richer Coffee Cake; Add 2 TBS more Sugar Plus 2 TBS of soft Shortening to Mixture
3. "STREUSEL TOPPING": Mix Streusel ingredients for Topping all together, Blend with Fork until Crumbly, and Sprinkle on batter, Then Bake as directed above.