Double-Streusel Coffee Cake Recipe on Food52 (2024)

Very good. A little too much streusel for me. Next time I will use yogurt instead of sour cream. Batter might be a bit easier to spread.

I come back to this recipe time and time again. Simple, delicious and crumby– the perfect accompaniment to a cup of coffee in the morning or after dinner

I really liked this recipe--it made a ton! Next time I might add some walnuts to the streusel topping... could be nice!

This looks like a delicious recipe, so I just made it for my friend's birthday dinner whose favorite cake is coffee cake.
However, I have a complaint... why do recipe writers lie about prep times?? This recipe says that it takes 15 minutes. Ha!! It took me 55 minutes. And that's without cleaning the kitchen.
This info is important to know when a person is preparing a 4 course meal for a group of 8. Every minute counts and to expect something to take much shorter a time than reality, is very misleading!!

Cake was great. personally I thought it was a little heavy on the streusel (middle layer was fine, but too much on the top. Also, the batter was so thick that I was not able to properly spread the second layer over the first layer of streusel so next time I'll skip the inner layer of streusel because simply didn't work.

Tere June 2, 2020

I loved the recipe! My sister used to make one really similar, but I coudnt fin her recipe. I wonder anyway how it would result if I add ground coffee.
As a recommendation for some sensible stomachs as mine and my parents: I'd recommend adding less butter and sugar to the cake batter, we've had some stomach aches and a sugary feeling on the throat after eating eat. Also as a tip for the oven, I covered the cake with film the last 15 minutes so It wouldn't burn over the top!

Made this to help get through quarrantine. Had to use salted butter, which I would Not recommend, and made additional streusel, which helped overall. I also used lowfat plain Greek yogurt, a little more than called for, and cake is delicious. It was hard spreading the batter, but not extending top batter to edges did not affect cake. Overall delicious, a keeper. Thank you!

Used sour cream, the bottom of the container which was super thick. It created a dream batter but had a bit of a struggle on spreading the top layer. Smells and tastes delicious though! Love the idea of building in a double streusel recipe. Will definitely play around with variations on this recipe!

Used sour cream, the bottom of the container which was super thick. It created a dream batter but had a bit of a struggle on spreading the top layer. Smells and tastes delicious though! Love the idea of building in a double streusel recipe. Will definitely play around with variations on this recipe

Saved to my "keepers" file! Only adjustment was using whole milk plain yogurt instead of greek yogurt/sour cream and it seemed to work just fine. I thought my office would eat half the pan and they devoured the whole thing. I'll make again, maybe adding blueberries next try.

Amy December 30, 2019

I made this for Christmas brunch and it turned out wonderful! Only made 1 small change and that was to finely chop 2 small apples and stirred them into the batter. The apples were floating around my fridge and I thought it wouldn't hurt. They added some moisture, but you really couldn't taste them. I think i could have added another apple or two if I had them with no ill effects. I also baked the cake a little less than called for (around 50 minutes instead of 55), and I think that was even a few minutes too long in my oven. The corners and edges were a little dry. But overall, I received a lot of complements and the leftovers were still delicious 2 days later. This will definitely be going into the regular rotation!

EmMa March 25, 2019

This recipe is nearly impossible to mess up -- if you're looking for a moister crumb, add some more yogurt, but it's meant to be a little drier as a true coffee cake. I make this every few weeks and it's just incredible!

It seems that my streusel "melted" into the cake. I reduced the flour by 1/3 cup to replace with rolled oats and then chilled the whole sandy mixture until use. Was there not enough flour?

tamara September 25, 2018

Tasted like flour. I think it's because of the amount of flour in the struesel. Will try it again with less.

Judy September 16, 2018

Could this be made in a bundt pan by putting strudel in the bottom of the pan, then layer batter, strudel and batter?

Cooling after cooking. I made a few changes (1/2 recipe since its just the two of us) and even though I hosed up the recipe by dumping the sugar in w flour by mistake, it still came out fine. I added some pecan meal two both streusel & cake. Blueberries to the cake mix. Found out too late no brown sugar but used Belgian candy sugar for streusel and Stella Parks toasted sugar for the cake. I can't wait to try it the RIGHT way creaming butter & sugar together!

Can I use whole milk yogurt?

Made this today. Really lovely cake and the streusel makes it even better. The cinnamon smells wonderful while baking always a nice thing to bake for company. Had a wee taste, but looking forward to a piece with a nice cup of tea. I like the idea of blueberries(as mentioned below) in the cake....next time!

Karen September 14, 2018

Could you please let me know how to adapt this recipe for high elevation (6800 feel above sea level?) it seems like the standard “add 2 tbsp flour and extra liquid” just makes things taste bland. Thank you!