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Breads

Cookie-Crumb Streusel Coffeecake

Cookie-Crumb Streusel Coffeecake recipe
photo by:kraft
The coffee cake was a hit with our community group! I read a few of the reviews and was concerned it wouldn't be moist enough. I added approximately 6 tbsp. extra sour cr...read more
posted by
SuzyQRuns
on 11/7/2013
time
prep:
15 min
total:
2 hr 10 min
servings
total:
20 servings
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What You Need

50
 NILLA Wafers, divided
1-1/2
cups  flour
1
tsp.  CALUMET Baking Powder
1/2
tsp.  baking soda
6
Tbsp.  butter or margarine, softened, divided
1-1/2
cups  granulated sugar
1
tsp.  vanilla
2
 eggs
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/2
cup  coarsely chopped PLANTERS Pecans
1/2
tsp.  ground cinnamon
1/2
cup  powdered sugar
2
tsp.  water

Make It

HEAT oven to 350°F.

CHOP 20 wafers to form coarse crumbs; reserve for later use. Finely crush remaining wafers; place in medium bowl. Add flour, baking powder and baking soda; mix well. Set aside. Beat 1/4 cup (4 Tbsp.) butter and granulated sugar in large bowl with mixer until well blended. Add vanilla; mix well. Beat in eggs, 1 at a time. Add flour mixture alternately with sour cream, beating well after each addition.

MICROWAVE remaining butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Add reserved chopped wafers along with nuts and cinnamon; mix well. Pour half the cake batter into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray; top with half the nut mixture. Repeat layers.

BAKE 40 to 45 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely. Place cake, streusel-side up, on platter.

MIX powdered sugar and water until well blended; drizzle over cake.

Kraft Kitchens Tips

How to Chop Nuts
Using a chef's knife and holding the tip end down on the cutting board, cut back and forth across the nuts until they are chopped to the desired size.
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