Graham Streusel Recipes

Steps:

• In a small bowl, combine the cracker crumbs, brown sugar, pecans and cinnamon. Stir in butter; set aside. Prepare cake mix according to package directions. , Pour half of the batter into a greased 13x9-in. baking pan. Sprinkle with half of the graham cracker mixture. Carefully spoon the remaining batter on top. Sprinkle with the remaining graham cracker mixture., Bake at 350° for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Combine confectioners' sugar and milk; drizzle over coffee cake.

Steps:

• Preheat oven to 350°F.
• Generously grease a 9x13" pan.
• Mix crumbs, sugar, cinnamon, nuts and butter; set aside.
• Prepare cake mix according to box directions.
• Pour about 2 1/3 Celsius batter into pan; sprinkle with 2 Celsius crumb mixture.
• Pour remaining batter into pan; sprinkle with remaining crumbs.
• Bake until cake springs back when touched lightly in the middle, about 45-50 minutes.
• Cool before serving.

Steps:

• Mix crumbs, pecans, brown sugar, cinnamon and butter; set aside.
• Blend cake mix, water, oil and eggs on medium speed for about 3 minutes.
• Pour half of batter into a greased and floured 9 X 13 pan.
• Sprinkle with half of the reserved crumb mixture.
• Spread remaining batter evenly over crumb mixture.
• Sprinkle batter with remaining crumb mixture.
• Bake at 350 degrees for 45 to 50 minutes.
• Cool.
• Mix powdered sugar and water and drizzle glaze over cake.
• Serve.

Steps:

• Streusal: Put your graham crackers in a Ziploc bag, close it and roll with rolling pin until crushed, put in large bowl.
• Add other dry ingredients.
• Melt butter pour over and mix thoroughly; set aside.
• Cake: Beat together until thoroughly mixed.
• Pour half into a greased 13 x 9 baking pan.
• Sprinkle with half of the streusel mixture.
• Carefully spread the remaining batter on top of the streusel and then top with remaining streusel.
• If using an aluminum pan bake for 45 minutes at 350°.
• If using a dark pan bake for 30-35 minutes at 350°.
• I've tried this several different ways and it actually bakes better with less brown edges in the aluminum pan for a longer time.
• Insert toothpick for final test.
• This is the only coffee cake I've ever made that tastes as good the second day or freezes well and can be served when thawed. Of course you lose the smell that a hot coffee cake right out of the oven provides.
• I usually drizzle icing on top made from powered sugar and milk.

Steps:

• Put the butter, sugar, lemon zest, and salt in the bowl of a standing mixer fitted with the paddle. Beat at medium speed until creamy.
• Whisk the flour, graham cracker crumbs, and baking powder together. Add to the butter mixture and beat at medium-low speed just until crumbly, scraping the bowl a couple of times.
• Transfer to an airtight container and store in the freezer until you're ready to use it or for up to 2 months.