Comida Kraft
Recipe Box

Cookie-Crumb Streusel Coffeecake

Prep Time
15
min.
Total Time
2
hr.
10
min.
Servings

20 servings

Topped with cookie-crumb streusel and drizzled with glaze, this cinnamon-scented coffee cake is potluck-perfect.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

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.

Servings

  • 20 servings

Nutritional Information

Serving Size 20 servings
AMOUNT PER SERVING
Calories 230
Total fat 10g
Saturated fat 4.5g
Cholesterol 40mg
Sodium 130mg
Carbohydrate 33g
Dietary fiber 1g
Sugars 21g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from The coffee cake was a hit with our community group! 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 cream and 2 tbsp. extra butter to the cake recipe. I also made slightly more streusel mixture. I also doubled the powdered sugar mixture, so I could squeeze it out of a ziploc bag. It was very moist and not overly sweet. Perfection!
Date published: 2013-11-07
Rated 5 out of 5 by from Very moist and delicious. Very moist and delicious. I love the streusel topping. The Nilla Wafers added a little more crunch to the topping than typical streusel, which I like. *note: I added a vanilla glaze (powdered sugar and milk) to the warm baked coffee cake. (My kids insist on "frosting" whenever I make coffee cake.)
Date published: 2005-07-29
Rated 5 out of 5 by from Would definitely make this again. Would definitely make this again. Made this for my Christmas brunch two days ahead and it was so moist and wonderful! Friends raved and everyone wanted the recipe. I also added a glaze of powdered sugar and milk, with a little bit of cinnamon mixed in.
Date published: 2006-12-11
Rated 3 out of 5 by from come out very well but a little on the dry side. come out very well but a little on the dry side. I might of over mixed the batter. my friedns did like it and would go great with a cup of coffee.We had it as a dessert.
Date published: 2007-12-30
Rated 3 out of 5 by from I thought this was tasty. I thought this was tasty. A less expensive version of a coffee cake with the taste of a more expensive cake. The vanilla wafers lend a nice texture to the cake.
Date published: 2015-04-23
Rated 5 out of 5 by from Always a hit whenever I make it. Always a hit whenever I make it. I increase the sour cream, use candied pecans as toppings.
Date published: 2008-06-28
Rated 5 out of 5 by from This recipe is so moist and tasty! This recipe is so moist and tasty! Everyone should make it for brunch!
Date published: 2005-08-16
Rated 3 out of 5 by from It was ok...I dont think i would make it again though It was ok...I dont think i would make it again though
Date published: 2009-08-01
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