German Streusel Coffee Cake 1953

Marcia McCance


Found in mom's recipe notebook. I remember this one being a keeper!! Hope you like it too.

★★★★★ 4 votes
20 Min
20 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
Not overly sweet, just sweet enough, this is the perfect coffee cake! It's a simple, old-fashioned recipe. What makes this so special is the mixture of spices. The cinnamon is the most noticeable, but there's a perfect balance of spices in the cake. Serve with a cup of coffee or tea, and you have one great treat.

Note: Our wooden spoon was not cooperating, so we used a pastry cutter for the streusel. Worked like a charm. Also, like lots of old-fashioned recipes, the cake pan size was not specified. We baked this in a 9x13 baking dish.


2 c
sifted flour
2 c
brown sugar, packed firm
2/3 c
butter, room temp
1/2 tsp
1 tsp
1/2 tsp
1/4 tsp
1 1/2 tsp
baking powder
1/2 tsp
baking soda
whole eggs, well beaten
1 c
1/2 tsp


1Rub together with a wooden spoon the flour, sugar, butter, and salt.
2Then remove 3/4 cup to separate bowl to be used for the crumb topping. Add 1/2 tsp cinnamon to the crumb topping.
3To the rest of the original mixture add the spices, baking powder and soda.
4Beat two eggs well and mix with the buttermilk. Add the milk and eggs to the dry ingredients and mix well.
5Pour into the cake pan.
6Then sprinkle the streusel mixture evenly on the top of the cake
7Bake for a total of 20 minutes in the following manner:
400 degrees for 5 minutes
350 degrees for 15 minutes
8I remember baking this when I was young but I loved the streusel more than the cake so I would double the amount of streusel on the cake.

About German Streusel Coffee Cake 1953

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Collection: Breakfast In Bed
Other Tag: Heirloom
Hashtags: #coffee, #german, #Streusal