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Streusel Cake recipe

Streusel Cake recipe

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  • Dish type
  • Cake

This is great for coffee mornings or Sunday evenings for a treat with a big pot of tea. You can use any kind of nuts you like.

132 people made this

IngredientsServes: 12

  • 500g plain flour
  • 2 teaspoons baking powder
  • 2 teaspoons bicarbonate of soda
  • 100g caster sugar
  • 2 teaspoons ground cinnamon
  • 120g walnuts, chopped
  • 225g butter
  • 400g caster sugar
  • 4 eggs
  • 475ml soured cream
  • 2 teaspoons vanilla extract

MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 26cm fluted or round cake tin. In a medium bowl, mix the flour, baking powder and bicarbonate of soda together and set aside. In a separate small bowl, combine 100g sugar, cinnamon and walnuts. Set aside.
  2. In a large bowl, cream butter and 400g caster sugar until light and fluffy. Add eggs, soured cream and vanilla. Add flour mixture and beat until well combined.
  3. Pour half of cake mixture into tin. Sprinkle half of the streusel-nut mixture on top of cake mixture in the tin. Add remaining cake mixture, and sprinkle with the last of the streusel-nut mixture.
  4. Bake for 45 to 60 minutes, or until a skewer inserted into cake comes out clean.

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Reviews & ratingsAverage global rating:(136)

Reviews in English (123)


This coffee cake was great! I did make some changes though: instead of using 2 cups white sugar, I used 1 cup white & 1 cup brown. I then used light sour cream and I doubled the streusel topping. On the topping I used brown sugar instead of white. I made mine in a 9 x 13 pan and it baked for about 45 min. My family loved it, thanks Mary!-07 Mar 2003

by Olivia

This was a nice recipe. I left out the nuts and made the streusel from half cup brown and half cup granulated sugar, with more cinnamon and 1/4 tsp of nutmeg. Next time I would make more streusel so that the layer of it is more pronounced and add more flavor. I gradually added streusel to the top of the cake as it baked so that the sugar wouldn't burn. This made a really nice crust to the cake. If doing this, may need to increase the cooking time slightly due to the opening of the oven. Let it cool for few hours before cutting. Wouldn't recommend baking this the morning you want to serve it because it won't cut nicely and makes for a sloppy presentation.-19 Dec 2007

Duncan Hines Cinnamon Streusel Cake

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Duncan Hines Cinnamon Streusel Cake Recipe

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Saigon Cinnamon Streusel Coffee Cake

Can we all agree that sometimes all you need in life is a slice of cake and piping hot cup of coffee. Okay unless you’re like me, and you can’t actually have coffee because the caffeine makes you bounce off of walls and go crazy, so I’ll just stick to luke warm caffeine free tea. (super hot drinks burn my mouth. And if I burn my mouth I can’t taste things. And what on earth would happen to me then?) But we can all agree on the cake part right? I mean I just need a little something sweet to get me through the end of the day. Am I wrong? I hope not.

That’s where this Saigon Cinnamon Streusel Coffee Cake comes into play. It’s a recipe I developed a few months back for Spice Islands. And it’s freaking good. The cake is great – but its the Saigon Cinnamon laced Streusel that just blows you out of the water. Is it weird that I eat the streusel by itself sometimes? And I always make extra because I know I’m going to pick half of it away before I serve the actual cake. Yup. I’m that kid. I’ll wear it proudly.

With all these holiday events coming up and parties galore, I think this would be a really nice hostess gift if you’re into that kinda thing. I mean who wouldn’t want to greet you at the door with this Saigon Cinnamon Streusel Coffee Cake in your hand? I certainly would welcome you right into my home and grab 2 forks and eat it with you with a few glasses of prosecco. Is that weird? If you’re into that kind of thing, we could totally be friends.


  • 1 lb. peeled and sliced peaches, from 5 peaches
  • 2 cups granulated sugar, divided
  • 3/4 cup salted butter, at room temperature
  • 1 large egg
  • 1 1/2 tsp. vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 tsp.s baking powder
  • 1/2 tsp. kosher salt
  • 1 (12-oz.) can evaporated milk or 12 fl. ounces whole milk
  • 1/2 cup all-purpose flour
  • 1/2 cup firmly packed light brown sugar
  • 1 tsp. ground cinnamon
  • 1/4 cup salted butter
  • 1/2 cup chopped pecans or sliced, blanched almonds

Preheat oven to 350°F. Butter and flour a 9-inch springform pan. Combine peaches and 1/2 cup sugar in a medium saucepan over medium, stirring occasionally, until sugar is dissolved, about 5 minutes. Keep warm over low while preparing batter.

Place butter and remaining 11/2 cups sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 2 minutes. Beat in egg and vanilla. Combine flour, baking powder, and salt in a medium bowl. Add dry ingredients to mixer bowl alternately with milk, beginning and ending with flour mixture. Beat well after each addition.

Spread batter evenly into prepared springform pan and bake in preheated oven for 40 minutes. Meanwhile, prepare streusel topping by combining flour, brown sugar, cinnamon, and butter in a medium bowl. Cut butter into dry ingredients using a pastry cutter until butter is pea-sized and mixture is very crumbly. Stir in half of the nuts. Sprinkle topping over coffeecake, then sprinkle with remaining 1/4 cup nuts. Continue baking until a pick inserted in the center of cake comes out clean, about 25 more minutes. Remove from oven and let cool in pan 30 minutes. Transfer cake to a serving platter to serve warm, or to a wire rack to cool completely.

Preheat the oven to 180C/350F/Gas 4. Grease and line a 20cm/8in springform cake tin.

For the topping, place the flour, sugar, cinnamon and butter into a bowl and, using your fingertips, rub the mixture together until it resembles breadcrumbs. Set aside.

For the cake, beat the eggs, butter and sugar in a bowl for five minutes with an electric whisk.

Stir in the soured cream, then fold in the flour, cinnamon, baking powder and bicarbonate of soda until well combined and smooth.

Spoon half of the mixture into the cake tin, top with the cherries, then the remaining cake mixture. Sprinkle over the topping.

Bake in the oven for 40-45 minutes, or until a skewer inserted into the middle comes out clean.

Remove the cake from the oven and set aside to cool for 5 minutes.

For the glaze, whisk the icing sugar and two tablespoons of milk together in a bowl. (Add a little extra milk if the mixture is too thick.)

Spoon the glaze over the top of the cake and set aside for 10 minutes, or until the glaze hardens.

Recipe Tips

Use fresh cherries if you can get them, but use frozen or tinned when they’re not in season.


Ghee and Streusel

Step 1

Line a fine-mesh sieve with cheesecloth. Melt butter in a medium heavy saucepan over medium heat, stirring often, until simmering. Cook, stirring constantly, 10 minutes. Reduce heat to low continue cooking, stirring constantly, until golden brown and you can see bits of browned caramelized milk solids on your spatula, about 10 minutes longer. Strain ghee through prepared sieve into a large jar. Set aside brown-butter ghee and caramelized milk solids in sieve separately.

Step 2

Whisk flour, brown sugar, cardamom, cinnamon, ginger, nutmeg, cloves (if using), star anise (if using), and salt in a medium bowl. Add 1 Tbsp. reserved caramelized milk solids and ½ cup reserved ghee. Using your hands, work into dry ingredients until mixture resembles wet sand.

Step 3

Do ahead: Brown-butter ghee can be made 3 months ahead. Store tightly covered at room temperature.

Cake and assembly

Step 4

Preheat oven to 325°. Line a 9x9" baking pan with parchment paper, leaving overhang on 2 sides. Whisk flour, baking powder, baking soda, and salt in a medium bowl. Whisk eggs, egg yolk, yogurt, milk, granulated sugar, brown sugar, vanilla extract, ¾ cup reserved ghee, and 1 tsp. reserved caramelized milk solids in a large bowl to combine. Sift in dry ingredients and fold just until no dry spots of flour remain (batter will be thick and slightly lumpy). Spoon half of batter into prepared pan spread to edges. Sprinkle half of streusel evenly over, then dollop remaining batter on top and gently spread into an even layer. Sprinkle remaining streusel on top and gently pat to adhere to batter.

Step 5

Bake cake until a tester inserted in the center comes out clean, 40–45 minutes. Transfer pan to a wire rack let cake cool before slicing.

Step 6

Do ahead: Cake can be baked 4 days ahead. Store tightly wrapped at room temperature.

How would you rate Chai Cake With Brown-Butter-Ghee Streusel?

The taste of this cake is delicious but it is very rich. I thought Iɽ only use part of the ghee that it makes, but there's a whole pound of butter in this cake! It was also rather streusel-heavy and the streusel is slightly greasy. I will try it again with some alterations mentioned elsewhere. I also baked it an extra 15 minutes and it still wasn't quite cooked completely (or maybe greasy, hard to tell).

As far as the process goes, pretty straightforward. I too did not have anywhere near one tablespoon of brown butter solids left over. I used normal grocery store unsalted butter. I felt like I wanted more batter to split among the two layers, and it was rather difficult spreading that second layer of batter evenly across the first streusel layer. I felt like the amount of streusel was abundant and definitely my favorite part of this recipe. The cake itself tasted just so so to me. Not bad, certainly, and nicely moist, but just kind of ho hum. I'm not itching to make this again, but I would try it again for friends/family.

Unlike the other commenters, I had no trouble with the ghee - I got LOTS of milk solids using store brand American butter. But my streusel was not crumbly and nubby - it was a smooth paste that sunk into the cake without adding any texture. When the cake came out it had a

of ghee floating on the top, very greasy! I think the recipe calls for too much ghee in the streusel. Once it cooled it had a lovely, moist texture & a nice flavor. But it wasn’t quite special enough for all the time spent and bowls dirtied. I will make the ghee again to drizzle on popcorn - it smells like movie theater butter!

Confession: I used the giant jar of Costco ghee and skipped the milk solids and this STILL came out deliciously buttery and moist. Mine needed an extra 5-10 minutes to bake (was still very wiggly in the middle after 45 min) but could just be my oven. Overall, Iɽ say skip the homemade ghee and use store bought - mixes with the spices just as well and makes this recipe a cinch!

The first time I made it I used Plugra and it took about 40 minutes to make the ghee. There was perhaps 1 scant tablespoon of solids. This time I used Kerry gold and it took about 15 minutes and the solids were burnt and the ghee is dark golden. Not sure if it is burnt as well. and this time I used a copper pot. Not sure if that had something to do with it.

YUMMMM! This is SO yummy and rich, but not too heavy. I used the yogurt I had on hand (vanilla), and it was pretty quick to put together. I didn't stir the butter constantly, and had no issues, using a cheap store brand. The flavors are so deep and comforting on a snowy night!

I really wanted to like this, but I measured out all the ingredients by weight (when weights were given) and the cake was just too heavy and even slightly greasy while warm. Maybe it would be better with a decreased amount of ghee--the flavor was yummy.

Just made this. Truly amazing flavour and texture. I used Plugra and got only about 2 teaspoons of caramelized milk solids. What is the secret to getting more?

Made this today! Super moist, heavily spiced and delicious. I agree with others about the milk solids but it was not big deal. Next tine, I will put more emphasis on putting them in the cake versus the already very spiced crumble. I will warn others to not over mix! I saw lumps in the batter and tried to smooth them out (I missed the note on the recipe). The cake was a bit dense but completely my fault. Nonetheless I will be making this again and again!

Delicious recipe! To answer the comments below regarding the amount of milk solids, this most likely has to do with the type of butter that you are using! If you use American-style butter, it might have a lower milk solids content. “Taste” has a pretty cool guide to understand the differences (Google “All about butter Taste”)!

This is very delicious. It was definitely labour intensive and the ghee didn't exactly work. Well, the ghee part worked but I definitely did not have 20ml of caramelized milk solids. I spent 25 minutes with it on the stove. The first five to melt, and the next two sets of 10 minutes just like the recipe says. And use a way bigger pot than you think --- in the second set of 10 minutes, that stuff likes to foam right up! But when I strained it. I barely got a tablespoon of solids. I don't know why. :( Either way, super delicious. Very moist and sweet and decadent. Thank you!

Browning the ghee took longer than the 20 minutes mentioned in the recipe. I could have still probably gone a few minutes longer than was mentioned. I’m not sure if it was the butter I used or that I should have kept going, but it didn’t create as much milk solids as was needed for both the streusel and the cake.

Best crumb cake I've ever made - but the brown butter ghee didn't really go correctly for me. I don't know if it's my butter (Kerrygold), pan (All-Clad), or terrible electric stove, but my butter browned in the first 10 minutes even with continuous stirring. After these first 10 minutes I pulled it off the stove. Next time I'm going to keep it on low and see if I can go for the whole 20 minutes. Despite not going for the whole time the cake came out excellent.

1/2 cup (65 grams) all purpose flour

1/4 cup (55 grams) firmly packed light brown sugar

3/4 teaspoon ground cinnamon

3 tablespoons (40 grams) cold unsalted butter , cut into small pieces

1/2 cup (50 grams) toasted and coarsely chopped nuts (you can use almonds, hazelnuts, walnuts, or pecans)

1 cup (130 grams) all purpose flour

1/4 cup (55 grams) (4 tablespoons) unsalted butter , at room temperature

1/2 cup (100 grams) granulated white sugar

1 large egg, at room temperature

1/2 teaspoon pure vanilla extract

1/3 cup (80 ml) milk, at room temperature

2 large firm textured apples (I use Granny Smith) , peeled, cored, and cut into thin (1/8 inch) slices

Cinnamon Streusel Coffee Cake

I remember the first time I tasted a piece of coffee cake – or at least, what I thought a coffee cake meant at that time. I was a little girl, sitting in a small lovely coffee shop in Napa Valley, and I kept staring at the large pieces of cakes that had a delightful cinnamon smell. I asked the waitress what kind of cake it was and she said it was a coffee cake. I told her that I don’t like coffee, so she smiled, but I didn’t understand why. I ordered it anyway because the cinnamon smell was killing me. My first thought after I took a bite was that it doesn’t taste at all like coffee! Now, before you think I’m a total weirdo, let me defend myself and say that I have tasted many coffee cakes before that, I just didn’t know they were called that. Back then I knew nothing about desserts, except that I wanted to eat them all the time (not that anything has changed since then…). It took me a while, but eventually I figured it out – the name suggests that the cake is supposed to be eaten alongside coffee. But, that still didn’t make sense. Don’t all cakes go well with coffee?

This recipe is amazing, and the best part of it is the layers of cinnamon streusel. I love it so much that I thought to myself, why add just one layer of streusel, when I can add two? If you’re anything like me, you’ll like this idea. So, instead of sprinkling the streusel just on top of the cake, I have added another layer inside the cake. One layer just didn’t seem to be enough for me. The cake is tender and moist with just the right amount of crumbs. I used sour cream as the liquid, which makes this cake super delicate. The cake isn’t overly sweet like some coffee cakes I’ve tried before. You can taste both the cake and the crumbs in this cake – the crumbs don’t overpower the cake taste since the cake is delicious on its own!

Making the streusel is super-duper easy. No pastry cutter or food processor is needed. All you need to do is mix melted butter with the dry ingredients. The mixture becomes moist and crumbly as a result. The cake is done by using the creaming method. That means creaming the butter and sugar first, then beating in the eggs and vanilla. Only then do you add the dry ingredients and sour cream alternatively. Then, scrape half of the batter to the pan, then half of the crumbs and repeat.

If during baking the crumbs start to brown too much (although it didn’t happen to me), cover the cake loosely with aluminum foil. My cake was ready in 35 minutes, but start checking it after 30 minutes. A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs. The cake isn’t ready if the batter on the toothpick is still wet.

Easy Apple Streusel Cake

This easy recipe for apple streusel cake is made with apple pie filling, which means no fruit to peel! We used a 32-ounce glass jar of apple pie filling (any good-quality pie filling should work). You have a lot of flexibility with the appearance of this cake. It can be made in a 10-inch tube springform pan, 12-cup Bundt pan, 13x9-inch pan or cupcake tins for individual desserts.

The cake couldn't be easier to make. You don't even need an electric mixer. Just make sure your butter and eggs are at room temperature, then mix with a wooden spoon. If you choose to use an electric mixer, transfer to a spoon when you add the apple pie filling so the apples don't get broken down.

This is a sweet dessert. If you opt-in for the streusel topping it'll be even sweeter, but who can resist brown sugar-butter crumbles? If you use a Bundt pan, you can try placing the streusel at the bottom of the well-greased pan so it will be on top when you unmold it. If you decide to bake this in a Bundt pan, it may be wise to leave the streusel off.

This cake is a great dessert when rewarmed in the microwave and served with caramel sauce and a scoop of vanilla ice cream. But don't count it out for breakfast. For easier slicing, refrigerate it, portion into slices and let it come to room temperature before serving.

Streusel Cake recipe - Recipes

Streusel Topping and Filling

  • 1/3 cup – packed light brown sugar
  • 2 tablespoons – sugar
  • 1 cup – chopped pecans or walnuts
  • 1 1/2 teaspoons – ground cinnamon
  • 1/2 cup – unsifted Swans Down Cake Flour
  • 1/4 cup – (1/2 stick) unsalted butter, softened
  • 1/2 teaspoon – vanilla extract
  • 4 – egg yolks
  • 2/3 cup – sour cream
  • 1 1/2 teaspoon – vanilla extract
  • 2 cups – sifted Swans Down Cake Flour
  • 1 cup – sugar
  • 1/2 teaspoon – baking powder
  • 1/2 teaspoon – baking soda
  • 1/4 teaspoon – salt
  • 3/4 cup – (1 1/2 sticks) unsalted butter, softened
  • 1 large – Granny Smith apple, peeled, cored, sliced 1/4 inch thick
  • 2 teaspoons – fresh lemon juice, sprinkled over apple slices

PREHEAT oven to 350° grease (with butter) and lightly flour a 9-inch springform pan.

MAKE STREUSEL TOPPING AND FILLING: Place sugars, nuts and cinnamon in bowl mix well. Reserve 3/4 cup for filling. Add flour, butter and vanilla to remaining sugar mixture, blending well until the topping forms a coarse, crumbly texture.

PREPARE CAKE: Combine yolks, 1/4 of the sour cream and vanilla. Set aside. Mix together dry ingredients in large bowl. Add butter and remaining sour cream. Mix well. Gradually add egg mixture in 3 batches, beating well after each addition.

RESERVE 1/3 of batter. Spread remaining into prepared pan. Sprinkle with Streusel Filling. Top with apple slices. Drop remaining batter over fruit. Sprinkle with the Streusel Topping.

BAKE until toothpick inserted in center comes out clean, 55 to 65 minutes. Remove from oven cool on wire rack.