Streusel Coffee Cake Recipe
Though Danish-style coffee cakes are very close to my heart, I must confess that there’s nothing like the comfort of a piece of simple “crumb” cake with a nice hot cup in the morning. Make this exactly as you would a layer of butter cake. The formula is:
7 ounces (1 1/3 cups) all-purpose flour
7 ounces (1 cup) sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 ounces (1 stick) unsalted butter, soft
6 ounces (3/4 cup) buttermilk, room-temperature
1 teaspoon vanilla
4 egg yolks, room-temperature
About 1 cup streusel for topping
Preheat your oven to 350. Combine the flour, sugar, leavening and salt in the bowl of a mixer and whisk or stir to combine. Add the butter and stir on low until the butter is completely incorporated. Meanwhile, combine the yolks with about 1/4 cup of the buttermilk and the vanilla and stir to combine them. Add the remaining buttermilk to the dry ingredients and beat on medium speed for about a minute until smooth. Scrape the bowl and beat for an additional 15-20 seconds. Add the egg mixture in thirds, beating for about 15 seconds after each addition, and scraping down the bowl as needed.
Scrape the mixture into a parchment-lined 9″ springform pan. Sprinkle the streusel evenly over the top, and bake for about an hour, until a sharp knife or cake tester inserted into the center of the cake comes out clean. Allow the cake to cool completely before slicing.
8 thoughts on “Streusel Coffee Cake Recipe”
I loved your Danish pastry recipe and they’re making me fat but I don’t care:)
I woul love to try this cake but I can’t seem to find the recipe for the Streusel itself, can you help me out….thanks
Ha! Thanks Elisa!
The recipe for streusel is under the “Components” menu to the left.
Is this a good candidate for cupcakes?
Nice idea, you certainly can make cupcakes out of it. Send a picture!
Hey Joe! I just made this and it is amazing! I was wondering if it can be frozen? This is the perfect for “omg company is coming” kind of thing.
A glad to hear it went so well, Christina! It’s one of those deceptively simply, delicious things you find yourself coming back to.
And it does freeze very well indeed. Wrap it as tightly as you can to keep it from picking up odors and it’ll last about two months.
I’d love to make this Streusel Coffee Cake but I have no clue how to convert these measurements:
7 ounces all-purpose flour & 7 ounces sugar into Cups, example: 3/4 cup or 1 1/2 cups.
Don’t know how I missed that. The volume measures are up now. Have a look!