The Dish with Anita: Classic streusel coffee cake - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

The Dish with Anita: Classic streusel coffee cake

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SAN DIEGO (CBS 8) - Mother's Day is this weekend, and along with my father-in-law I will be co-hosting a Mother's Day brunch for both my mother, sister in-law and my own sister. I wanted to do something special for them and I thought this would be a lot more enjoyable than a crowded, overpriced restaurant.

After deciding on the menu, which would include breakfast casserole, Belgian waffles, bacon, sausage and fresh fruit salad, we thought it would be nice to finish with a classic coffee cake. This particular recipe is one my mother used to make for breakfast occasionally on Sundays or for company. Whatever the reason for the special treat, the cake was always devoured in a matter of minutes.

When I began making this recipe myself I made a few changes to some of the ingredients. When my mother makes this coffee cake she puts walnuts in hers, and I mix walnuts and pecans in mine. Also, the original version is made with brewed coffee and I opted to use buttermilk in mine instead, which makes my version a little more moist.

This is a wonderful way to show mom just how much she means, because you took the time to make something especially for her! Enjoy!


3 cups flour

1 cup light or dark brown sugar

1 cup granulated sugar

2 tsp cinnamon

1/2 tsp salt

1/2 tsp all spice

1 cup butter, softened

1 cup coarse chopped pecans

1cup coarse chopped walnuts

1 1/2 tsp baking powder

1 1/2 tsp baking soda

2 eggs

1 1/4 cups buttermilk


1cup powder sugar

1 tsp vanilla

Pinch of salt

3 tbsp milk or cream


Mix flour, brown sugar, white sugar, 1 tsp cinnamon, salt, and all spice. Using electric mixer, blend in butter. Remove 1 cup of the mixture and combine it with the nuts and remaining teaspoon of cinnamon. Mix and set aside (this portion is the streusel that will go in the middle and on top of the cake).

To remaining flour mixture add baking powder, baking soda, eggs and buttermilk. Blend until smooth. Spread half of the batter into a greased 13x9x2-inch pan and sprinkle with half of the streusel. Top with remaining batter; sprinkle with remaining streusel. Bake until toothpick comes out clean, about 35-40 minutes.

Place powdered sugar, vanilla, milk and salt in a mixing bowl and stir until all ingredients are combined. Drizzle over cooled coffee cake.


Cooking Tips:

*This can be made the day before and doesn't require refrigeration.

*If you will be making for a large group bake in muffin tins instead.

*Exchange the allspice for ginger and serve warm with peaches and cream


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