Ingredients for Graham Streusel Coffee Cake
- Graham Cracker Crumbs
- ½ cup chopped pecans
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ½ cup (1 stick) cold unsalted butter
- Yellow Cake Mix
- 2-4 tablespoons milk (or water)
- ½ cup vegetable oil
- 3 large eggs
- 2 cups powdered sugar
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How to Make Graham Streusel Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Make the streusel topping: In a medium bowl, combine 1 ½ cups graham cracker crumbs, ½ cup chopped pecans, ½ cup packed brown sugar, 1 teaspoon ground cinnamon, and ½ cup (1 stick) cold unsalted butter, cut into small pieces. Mix with your fingers or a pastry blender until crumbly.
- Prepare the cake batter: In a large bowl, combine 1 box (15.25 ounces) yellow cake mix, 1 cup water, ½ cup vegetable oil, and 3 large eggs. Beat on medium speed for 3 minutes until smooth and well combined.
- Pour half of the cake batter into the prepared pan.
- Sprinkle half of the streusel topping evenly over the batter.
- Pour the remaining cake batter over the streusel layer.
- Sprinkle the remaining streusel topping evenly over the batter.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the coffee cake cool completely in the pan before glazing.
- Make the glaze: Whisk together 2 cups powdered sugar and 2-4 tablespoons milk (or water) until smooth and pourable. Drizzle glaze over the cooled cake.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
235 g
Sugar
2455g
Fat
578g
Carbs
295g
