This weekend was super busy and next weekend promises to be just as busy. But I wanted to share a recipe that is always a winner and for me it is only one I make on the weekends because to be honest I just don’t get up early enough before work to bake.
I am not sure where this recipe originally came from but my mom has been making it for years. Every time I make it is a hit and doesn’t last too long.
Graham Streusel Coffee Cake
1 Pkg. SuperMoist Yellow Cake
1/3 C Vegetable Oil
Streusel Crumb Mixture:
28 squares of Graham crackers, crushed into crumbs
¾ C Packed Brown Sugar
1 ¼ t Ground Cinnamon
¾ C chopped nuts (optional)
¾ C margarine or butter (melted)
Powdered Sugar Glaze:
1 C powdered sugar
1 Tablespoon water
Stir in water 1 tablespoon at a time or until desired consistency.
Preheat oven to 350 degrees. Beat cake mix, water, oil and eggs in large mixer bowl on low speed, scraping bowl constantly, until moistened. Pour about half the batter into the greased 13x9x2 dish, and top with about 2 cups (or a good covering) of the crumb mixture. Pour remaining batter into dish and cover with remaining crumb mixture.
Bake about 45 to 50 minutes or until fully cooked, cool and drizzle with powdered sugar glaze.