Streusel-Filled Coffee Cake

This was my grandma Mary Stout's recipe and is best served warm with melted butter on top.

- Matt Stout

Streusel-Filled Coffee Cake

Cake Batter

  • 1 1/2 cup Sifted flour
  • 3 tsp. baking powder
  • 1/4 tsp salt
  • 1/4 cup sugar
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup shortening
  • 1 tsp vanilla

Streusel Topping

  • 3 tb butter
  • 3/4 cup brown sugar
  • 3 tb flour
  • 3/4 cup chopped walnuts or pecans


1. Streusel Topping: Melt butter in a sauce pan, stir in brown sugar, 3T flour, nuts and cinnamon. Set aside.

2. Batter Mix: In a separate bowl whisk 3 cups flour, baking powder, salt and sugar. Cut in shortening using a pastry blender or potato masher. Mix should look like fine corn meal. In a small bowl beat the egg with a fork then mix in with milk and vanilla. Pour into batter mix and stir together with a fork. Pre-Heat oven to 375 degrees.

3. Butter sides and bottom of 9 X 9 square pan. Drop globs of dough (half of it) into pan and press down as best you can. Use a piece of buttered Saran Wrap on your finger to press it out. Sprinkle with 1/2 the Streusel mix over batter. Then add 2nd layer of batter and top with remaining Streusel mixture.
Bake 25-30 minutes.


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