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Streusel Coffee Cakes


  • 2 1/2 cups firmly packed brown sugar
  • 1/2 cup rolled oats
  • 2 teaspoons cinnamon
  • 1/4 cup (1/2 stick) butter or margarine, chilled
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter or margarine, softened
  • 1 1/3 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups plain yogurt
  • 1 cup apple butter


  • Preheat the oven to 350 degrees. Grease two 5x9-inch loaf pans. Mix the brown sugar, oats and cinnamon in a bowl. Cut in 1/4 cup chilled butter with a pastry blender or work in with fingers until the mixture resembles coarse meal. Set aside for topping. Sift the flour, baking powder, baking soda, nutmeg and salt together. Cream 3/4 cup butter and sugar in a large mixer bowl until fluffy. Beat in the eggs 1 at a time. Add the vanilla. Fold in the sifted dry ingredients alternately with the yogurt, beginning and ending with the dry ingredients and mixing well after each addition. Spoon about 1 1/2 cups batter into each prepared loaf pan. Sprinkle each with half the streusel topping; spread with the apple butter. Top with the remaining batter and streusel topping. Cut through with a knife to swirl the mixtures. Bake at 350 degrees for 45 minutes or until the top is golden brown and tester comes out clean. Remove to wire rack. Serve warm or at room temperature.
  • Servings: Twenty Four
  • There are many recipes for Streusel Coffee Cake. The yogurt and apple butter in this coffee cake, however, make it especially moist and flavorful.
  • Recipe pulled from "The Dexter Cider Mill Apple Cookbook" by Katherine Merkel Koziski.

Recipe Details