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Streusel Coffee Cake

Featured in our 2018 Easter Guide
photo: Scott Phillips

Servings: 8

If you’re a fan of New York-style crumb cake, you’re going to love this version, which is more streusel (shown here with Cocoa Cardamom Streusel) than cake. Too much of a good thing? Nah. It’s just right.


  • 2 oz. (4 Tbs.) unsalted butter; more for the pan
  • 6 cups chilled streusel of your choice (Cocoa-Cardamom, Marcona Almond, or Coconut Macadamia)
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 2-1/2 tsp. finely grated lemon zest
  • 1/3 cup olive oil
  • 2 Tbs. whole milk
  • 1-1/2 tsp. fresh lemon juice
  • 4 oz. (1 cup plus 3 Tbs.) cake flour
  • 3/4 tsp. baking powder
  • 1/2 tsp. kosher salt
  • Confectioners’ sugar, for dusting (optional)

Nutritional Information

  • Calories (kcal) : 910
  • Fat Calories (kcal): 470
  • Fat (g): 53
  • Saturated Fat (g): 22
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 23
  • Cholesterol (mg): 130
  • Sodium (mg): 320
  • Carbohydrates (g): 100
  • Fiber (g): 4
  • Sugar (g): 47
  • Protein (g): 13


  • Position a rack in the center of the oven and heat to 350°F. Line an 8-inch round cake pan with parchment. Lightly butter the parchment and the side of the pan.
  • Evenly spread the streusel in the prepared pan. Transfer to the oven and bake for 10 minutes. Set aside.
  • In a small saucepan, melt the butter over low heat and keep warm.
  • Fill a medium saucepan about one-third full of water and heat to just under
    a simmer.
  • In the bowl of a stand mixer, combine the eggs, sugar, and zest. Place the bowl over the simmering water, and whisk until the sugar dissolves, about 2 minutes. Fit the mixer with the whisk attachment, then whip the egg mixture on medium high until thick, pale yellow, and double in volume, about 3 minutes.
  • In a small bowl, whisk the olive oil, milk, and lemon juice. In a separate small bowl, whisk the flour, baking powder, and salt.
  • With the mixer on medium, drizzle the olive oil mixture into the eggs. Turn the mixer to low and add the dry ingredients, stopping as soon as they are incorporated and scraping the side of the bowl as necessary. Fold in the melted butter.
  • Pour the batter over the streusel, spreading it to cover evenly. The batter will barely cover the streusel.
  • Bake, rotating the pan halfway through, until the cake is golden and bounces back
    to the touch in the center, 38 to 40 minutes.
  • Let the cake cool in the pan on a wire rack for about 20 minutes. Run a knife around the edge, then invert the cake onto a serving plate. Dust the cake with confectioners’ sugar, if you like. Serve warm or at room temperature.


Rate or Review


  • foxrok | 11/20/2017

    The streusel (crumble) has a good balance between the cocoa and cardamom taste. Great crumbly consistency, and the cacao nibs add a pleasant crunch.
    I did not like that the streusel overwhelmed the cake with about 80% crumble and just a thin layer of batter at the bottom. If I were not afraid that the batter would not cook properly, I'd double the quantity of batter and halve the amount of streusel.

  • bakingfun83 | 11/18/2017

    This was disappointing. I used an 8x2 round pan and I think it would have been better in a 9 inch round. I baked it until it was nicely browned and the top sprung back, but it came out undercooked. The batter came very close to the top of the the pan and in spite of the directions that said it would barely cover the streusel, it covered it fairly thickly, which is why it didn't cook properly. I wonder if there was an error and regarding the pan size.

  • User avater
    sbreckenridge | 09/25/2017

    The three streusel recipes are now linked in the recipe. Apologies for the confusion.

  • Chefpaulo | 09/25/2017

    Maybe there haven't been any reviews because no one knows where to find a chilled streusel, especially one of their choice. Can you please clarify?

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