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Streusel Coffee Cake

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
  • 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.


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