Whether you’re having friends over for brunch, celebrating a holiday, or just enjoying a lazy morning watching the pelicans, this coffee cake is delicious and SO easy!
Even better, the ingredients can be found almost anywhere and the recipe is designed to be mixed by hand! And if you don’t have an oven, it bakes perfectly in an Omnia Stove Top oven (the slice in the photo was baked in the Omnia). Read more about the Omnia or see it at Sea Dog Boating Solutions.
Streusel Coffee Cake
Ingredients
Batter
- 1-1/2 cup flour
- 3/4 cup sugar
- 1 teaspoon salt
- 2-1/2 teaspoons baking powder
- 1/2 cup raisins (OR , chopped dates or other chopped dried fruit or fresh or frozen fruit)
- 1 egg
- 1/2 cup milk (OR soy milk OR water)
- 1/4 cup canola oil (OR vegetable oil OR melted butter or margarine)
Topping
- 1/2 cup walnuts (OR pecans OR chopped dried, fresh or frozen fruit)
- 2 tablespoons brown sugar (OR white sugar)
- 1/2 tablespoon flour
- 1/2 tablespoon butter (OR margarine OR canola oil OR vegetable oil)
- 1 teaspoon cinnamon (OR allspice)
Instructions
- Preheat oven to 375 degrees F.
To Make Topping:
- Mix nuts, flour, butter and cinnamon to form crumbly mixture (it will not all clump together). Set aside.
To Make Batter:
- Mix flour, sugar, salt, baking powder and fruit in medium bowl.
- 4 Add egg, milk and oil; stir until well mixed. Batter will be thick.
- 5 Pour batter into greased 5″ x 9″ loaf pan (best) or pie pan.
- 6 Sprinkle topping over batter.
- 7 Bake for 30 to 35 minutes, until toothpick inserted in center comes out clean.
- 8 Cool at least slightly before cutting.
- 9 Great served warm!
Notes
Carolyn Shearlock has lived aboard full-time for 17 years, splitting her time between a Tayana 37 monohull and a Gemini 105 catamaran. She’s cruised over 14,000 miles, from Pacific Mexico and Central America to Florida and the Bahamas, gaining firsthand experience with the joys and challenges of life on the water.
Through The Boat Galley, Carolyn has helped thousands of people explore, prepare for, and enjoy life afloat. She shares her expertise as an instructor at Cruisers University, in leading boating publications, and through her bestselling book, The Boat Galley Cookbook. She is passionate about helping others embark on their liveaboard journey—making life on the water simpler, safer, and more enjoyable.
Simplify meal prep on board with proven strategies for provisioning, maximizing fridge space, and cooking delicious meals aboard your boat.
Victor says
My Dear favorite recipe guru .. it has recently been brought to my attention that when your book is released to the hungry mobs , I will be island hopping …I will have to make alternate arrangements to get your eagerly awaited prose
Vic
Carolyn Shearlock says
What??! You mean you’d rather take off island hopping than sit beside the mailbox??
Yeah, I would too!!
I’m sure we’ll figure something out . . . have a great time!
-C
Kim Waller on Facebook says
can u please tell me – the flour used in the batter, is it plain or self raising? (im assuming plain since it has so much baking powder in it but just checking to be sure)… Also with regards to the topping – I do mix the brown sugar in with the rest of the ingredients hey or does it get sprinkled on seperately? Seems to have been accidently left out lol…
Cheryl Geeting on Facebook says
Love coffee cake .. thanks!
The Boat Galley on Facebook says
Kim Waller — Good catch! The brown sugar gets mixed in with the rest of the topping mix . . . I fixed the recipe (you were right, it just accidentally got left out — no matter how many times I proof things!). And yes, it’s just regular flour (although you can use whole wheat, but it’ll change the texture slightly).
Ingrid Tscherneff-Stow on Facebook says
funny…when i first read your comment I thought the birds had the mug of coffee and coffee cake…
The Boat Galley on Facebook says
You never know WHAT you might see out cruising . .
John Colley on Facebook says
You’ve done it again..Thank you.This will come in very handy
The Boat Galley on Facebook says
Great!
Steve Antonsen says
My favorite thing to make in my Omnia! Thanks Carolyn!
Andrea Fuchs says
I like the word “struesel” 😀