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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 (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


  • user-3182592 | 04/06/2018

    This was a major disappointment. There was far too much streusel (6 cups called for) for the amount of batter and although I followed the recipe precisely, there was plenty of batter to cover it. (The recipe said it would barely cover.) I found the streusel too dry and after being baked for 10 minutes before adding the batter, at the end it was so hard on the cake that I couldn't cut through it. I don't understand why the recipe for streusel was for such a large quantity. Half the recipe would have been more than enough for this cake. I am very disappointed in Fine Cooking's test kitchen for writing a recipe that needs so much work.

  • 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.

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