Cinnamon streusel coffee cake from Martha Stewart's Cakes: Our First-Ever Book of Bundts, Loaves, Layers, Coffee Cakes, and More by Martha Stewart Living

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mamacrumbcake on September 02, 2019

    While this cake actually turned out delicious, I have some misgivings about recommending it. The good: flavor is excellent—cinnamon, toasted walnuts, brown sugar; the contrast of textures between the crunchy topping and nuts and the tender cake is also very pleasing. Not so good: I have real concerns about whether I could have consistent success in baking this cake. The recipe calls for a 9” tube pan (which I have not been able to find for almost 20 years). I baked it in a 10” tube pan and had to be extremely vigilant in watching for all the signs that the cake was done. It was finished in 45 minutes (10 minutes less than recipe said, likely due to the shallower layers). The texture was good enough, but not perfect. The bottom layer did not rise well. The flavor is so good, it might be worth it to see if it will scale up to a standard size tube pan, or to see if it will bake successfully in a 9” round without tube.

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