Crisco Logo
recipesproductscooking tips
home | recipes | Sour Cream Streusel Coffee Cake
recipe categories
appetizers and snacks
breakfasts and brunches
dinner and main dishes
desserts recipes
breads and biscuits
cakes and cupcakes
cookies, bars and brownies
dressings, dips and sauces
pies, tarts and cobblers
quick breads and muffins
salads recipes
side dishes
vegetarian dishes

» Brown Sugar Blend Banana Cake
» Spiced Toffee Chippers
» Little Sandwich Bites
» Milk Chocolate Fudge Layer Cake
» Dark Chocolate Pecan Squares
» Cranberry Oatmeal Cookies
» Toffee Crunch Crêpe Cake
» Cheesy Breakfast Buns
» Sweet & Salty Granola Bars
» Mix & Bake Pizza
» Classic Crisco Pie Crust
Sour Cream Streusel Coffee Cake

Cooking Time: 30 min
Makes: 12 servings


non-stick cooking spray

1/3 cup (75 mL) buttermilk pancake mix
1/3 cup (75 mL) firmly packed brown sugar
1 tsp (5 mL) ground cinnamon
1/3 cup (75 mL) chopped nuts
1/4 cup (50 mL) butter or margarine, softened

2 cups (500 mL) buttermilk pancake mix
1/2 cup (125 mL) sugar
1 tsp (5 mL) ground cinnamon
1 cup (250 mL) sour cream
1/4 cup (50 mL) CRISCO® Vegetable or Canola Oil
1 (1) large egg, slightly beaten
powdered sugar (optional)

preparation direction

1. Heat oven to 350°F (175°C). Spray a 9-inch (23 cm) square or round baking pan with non-stick cooking spray.

2. Mix pancake mix, brown sugar, 1 teaspoon (5 mL) cinnamon, chopped nuts and butter for topping in a medium bowl until combined. Set aside.

3. Combine pancake mix, sugar and 1 teaspoon (5 mL) cinnamon. Add sour cream, oil and egg. Blend just until dry ingredients are moistened. Spread half the batter into prepared pan, sprinkle with half the topping mixture. Spread with remaining batter and sprinkle with remaining topping.

4. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Serve garnished with powdered sugar, if desired.

Sour Cream Streusel Coffee Cake Recipe