Cookie-Crumb Streusel Coffeecake Recipe

Name: Cookie-Crumb Streusel Coffeecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 vanilla wafers, divided; 1-1/2 cups flour; 1 tsp. CALUMET Baking Powder; 1/2 tsp. baking soda; 6 Tbsp. butter or margarine, softened, divided; 1-1/2 cups granulated sugar; 1 tsp. vanilla; 2 eggs; 1 cup BREAKSTONE'S or KNUDSEN Sour Cream; 1/2 cup coarsely chopped PLANTERS Pecans; 1/2 tsp. ground cinnamon; 1/2 cup powdered sugar; 2 tsp. water

Servings: persons

50 vanilla wafers, divided
1-1/2 cups flour
1 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
6 Tbsp. butter or margarine, softened, divided
1-1/2 cups granulated sugar
1 tsp. vanilla
2 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup coarsely chopped PLANTERS Pecans
1/2 tsp. ground cinnamon
1/2 cup powdered sugar
2 tsp. water

1
Heat oven to 350F.
2
Chop 20 wafers to form coarse crumbs; reserve for later use.
3
Finely crush remaining wafers; place in medium bowl.
4
Add flour, baking powder and baking soda; mix well.
5
Set aside.
6
Beat 1/4 cup (4 Tbsp.)
7
butter and granulated sugar in large bowl with mixer until well blended.
8
Add vanilla; mix well.
9
Beat in eggs, 1 at a time.
10
Add flour mixture alternately with sour cream, beating well after each addition.
11
Microwave remaining butter in medium microwaveable bowl on HIGH 30 sec.
12
or until melted.
13
Add reserved chopped wafers along with nuts and cinnamon; mix well.
14
Pour half the cake batter into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray; top with half the nut mixture.
15
Repeat layers.
16
Bake 40 to 45 min.
17
or until toothpick inserted near center comes out clean.
18
Cool in pan 10 min.
19
Loosen cake from sides of pan with knife.
20
Invert cake onto wire rack; gently remove pan.
21
Cool cake completely.
22
Place cake, streusel-side up, on platter.
23
Mix powdered sugar and water until well blended; drizzle over cake.

4284

kcal

Calories

Fat

228

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 50 vanilla wafers, divided, 1-1/2 cups flour, 1 tsp. CALUMET Baking Powder, 1/2 tsp. baking soda, and more.

Yes, Cookie-Crumb Streusel Coffeecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cookie-Crumb Streusel Coffeecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions