Streusel Coffeecake
A moist and tender coffeecake with a crunchy streusel topping, perfect for breakfast or brunch, combining sweet and buttery flavors that appeal to all ages.
Ingredients
Instructions
- Combine sugar, Crisco oil, and egg in a bowl.
- Add milk and beat thoroughly.
- Stir in combined dry ingredients: sifted flour, baking powder, and salt.
- Beat until smooth.
- Spread the batter in a greased 9-inch square pan.
- Sprinkle with Streusel Topping.
- Bake at 375°F for 30 to 35 minutes.
Tips & Substitutions
For a richer flavor, consider using melted butter instead of Crisco oil, or substitute half of the sugar with brown sugar for added moisture. If you want to make this a vegetarian recipe, ensure the egg is from a reliable source. You can also add nuts or chocolate chips into the batter for an extra crunch. If you prefer an alternative to milk, unsweetened almond milk works well too.
Serving Suggestions
Serve warm, dusted with powdered sugar for an elegant touch. This coffeecake pairs beautifully with a cup of coffee or tea, making it perfect for brunch or breakfast. For a more indulgent treat, try serving it alongside a scoop of vanilla ice cream or with a dollop of whipped cream. It also complements fresh fruit, like berries or sliced bananas.
Storage & Reheating
Store any leftover streusel coffeecake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for 10-15 seconds, or pop them in a toaster oven until heated through for a freshly baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Streusel Coffeecake contains roughly 242 calories, with 6g protein, 51g carbohydrates, and 2g fat. It is a good source of iron (14% of the Daily Value), calcium (14% of the Daily Value), and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 1049mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, keep in mind that it may result in a denser texture. To maintain moisture, consider adding a bit more milk or reducing the amount of flour slightly.
What can I use as a streusel topping?
For a delightful streusel topping, mix together 1/2 cup of brown sugar, 1/3 cup of flour, and 1/4 cup of cold butter until crumbly. You can also add cinnamon or nuts for extra flavor. If you're short on time, pre-made granola can work as a quick substitute.
Is this recipe suitable for freezing?
Yes, this coffeecake freezes well. Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag. It can be frozen for up to 3 months. To enjoy, simply thaw at room temperature or warm in the microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).