Duke’s Streusel Coffee Cake

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  • Cook time icon 10-15 minutes (active) plus 5 minutes (cooling) Prep | 35-40 minutes Cooking
Streusel Coffee Cake


  • 2½ cups all purpose flour, divided
  • ½ cup packed light brown sugar
  • ½ cup finely chopped pecans
  • 2 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • 1¼ cups Duke's Mayonnaise, divided
  • ¾ cup granulated sugar
  • 1½ tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 2 large eggs, lightly beaten
  • 1 tsp. vanilla extract


1. Preheat oven to 350°F.

2. Line four 4×2″ mini loaf pans with aluminum foil extending foil 1 inch above top of each pan.

3. In a small bowl with fork, stir together 1 cup of the flour, the brown sugar, pecans, cinnamon, and nutmeg; stir in ½ cup of the mayonnaise until well mixed.

4. In medium bowl stir together remaining 1½ cups flour, the granulated sugar, baking powder, baking soda and salt.

5. Make an indentation in center; add remaining ¾ cup mayonnaise, the eggs and vanilla; stir just until dry ingredients are incorporated (mixture should not be smooth).

6. Divide half the batter among loaf pans; spread to make even layers. Evenly crumble ¼ cup of pecan mixture into each pan.

7. Add remaining batter; spread to make even layers. Crumble remaining streusel on top; lightly pat into batter.

8. Bake until a toothpick inserted comes out clean, 35 to 40 minutes.

9. Cool 5 minutes in pans before removing.

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