This Double-Streusel Coffee Cake made with homemade baking mix is a quick and easy coffee cake you can make anytime.
This Double-Streusel Coffee Cake is good, but the original recipe presented me with a few challenges. The cake batter was incredibly thick, it could almost be described as a dough rather than a batter. The thick dough-like batter was frustrating to spread around the pan especially the top layer of the streusel center, I resorted to an oiled spoon and coaxed the batter around as much as possible before I just dumped the streusel topping on and put it in the oven.
I remade the original recipe a second time to make sure there wasn’t a case of user error going on and I didn’t omit or mismeasure a wet ingredient. Nope, still just as frustrating of an experience as the first cake.
The cakes while obnoxious to make actually tasted very good, my family was more than happy to eat my experiments. We did notice that as the Double-Streusel Coffee Cake cools it takes on more of a biscuit texture, which I was fine with, I love biscuits. But my more finicky family members brought theirs back to a more cake-like texture with a quick warming in the microwave.
Because we all liked this recipe and it was actually very quick to make if you don’t count the spreading of the dough in the pan. I was more than happy to drastically rework this recipe. I added more milk, an additional egg and a tablespoon of oil.
The result? A batter that I did not want to throw out the window after attempting to spread it in a pan.
- 2/3 cup homemade baking mix
- 2/3 cup packed brown sugar
- 1 tsp ground cinnamon
- 3 tbsp cold butter
- 2 cups homemade baking mix
- 2 tbsp granulated sugar
- 2/3 cup milk
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 tbsp vegetable oil
- 3/4 cup powdered sugar
- 1 tbsp milk
- 1/2 tsp almond extract
- In a small bowl, mix 2/3 cup Homemade Baking mix, the brown sugar, and cinnamon. Cut in butter, using a pastry blender or butter knives, until crumbly; set aside.
- In a medium bowl, stir coffee cake ingredients until blended, be careful to not overwork the batter.
- Spread about 1 cup of the batter in pan. Sprinkle with about 3/4 cup of the streusel. Drop remaining batter over top of streusel; spread carefully over streusel. Sprinkle remaining streusel over top.
- Bake 20 to 24 minutes or until golden brown. Let stand 30 minutes before serving.
- Stir together almond glaze ingredients until thin enough to drizzle. Drizzle glaze over warm coffee cake
Recipe Adapted from Betty Crocker