Streusel-Filled Coffee Cake for Easter Morning

This delicious and memorable coffee cake recipe is my mom's who originally discovered it from Betty Crocker. My mom baked this coffee cake for special Sunday mornings like Mother's Day and Father's Day when I was growing up. I always loved eating it for breakfast and I'd never make it myself until today. Darn, it wasn't too hard-I could have been making it all these years! I cut myself two pieces and ate them warm out of the oven. Tomorrow is Easter and this coffee cake will be the perfect breakfast along with hard boiled eggs and sausages. My mom will also be making this for her Easter breakfast. How did you think I got the idea to make it? I love the streusel topping. I love the moistness of the cake part. Its the perfect combination of flavors!

Streusel-Filled Coffee Cake


1 1/2 flour
2 1/2 t. baking powder
1/4 c. shortening
1 egg
3/4 c. sugar
3/4 t. salt
3/4 c. milk
1/2 c. brown sugar
2 t. cinnamon
1/2 c. chopped nuts, we use pecans and walnuts
2 T. melted butter


Blend all ingredients. Beat vigorously 1/2 minute. Spread half the batter in greased square baking pan. Mix brown sugar, cinnamon, chopped nuts and melted butter; sprinkle half the mixture over batter in pan. Top with remaining batter, then remaining brown sugar mixture. Bake at 375 degrees for 25-30 minutes or until wooden pick inserted in center comes out clean.

Now just try not to eat the whole pan! Remember that its for breakfast the next day!


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