Streusel Coffee Cake

By Carolyn Shearlock © 2011 • all rights reserved

Oh-so-easy and delicious recipe for a from-scratch coffee cake. Designed to be mixed by hand and bake in a tempermental oven!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

Prep time: 10 mins

Cook time: 35 mins
Total time: 45 mins
Serves: 8
  • 1-1/2 cup flour
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 2-1/2 teaspoons baking powder
  • 1/2 cup raisins, 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


  • 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
  1. Preheat oven to 375 degrees F.
  2. To make topping, mix nuts, flour, butter and cinnamon to form crumbly mixture (it will not all clump together). Set aside.
  3. 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!

NOTE: Make a double batch if using an 8″ x 8″ or 9″ x 9″ pan, as it will be too thin otherwise. A 9″ x 13″ pan really needs a triple batch.

This recipe is from The Boat Galley Cookbook.

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  1. 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


    • 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!


  2. 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…

  3. Love coffee cake .. thanks!

  4. 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).

  5. funny…when i first read your comment I thought the birds had the mug of coffee and coffee cake…

  6. You never know WHAT you might see out cruising . .

  7. You’ve done it again..Thank you.This will come in very handy

  8. Great!

  9. My favorite thing to make in my Omnia! Thanks Carolyn!

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