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Granola Crunch Coffee Cake

Granola Crunch Coffee Cake
Start the day right with this easy coffee cake – granola and sunflower nuts add a nice crunch.
Yield 1 (9×13-inch) coffee cake



For the cake:

  • 3 cups all-purpose flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/2 cup granola
  • 1/3 cup granulated sugar
  • 1/2 teaspoon table salt
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 cup shortening
  • 2 large eggs


  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup sunflower nuts
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter or margarine (melted)


  • In stand mixer bowl, add 1 1/2 cups flour, yeast, granola, sugar and salt; mix well. In saucepan or microwave-safe dish, heat milk, water and shortening to 120-130°F (shortening does not need to melt); add to flour mixture. Add eggs. Using a paddle attachment, blend on low speed for 30 seconds; beat on medium speed for 3 minutes. Gradually stir in enough remaining flour to make a stiff batter.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk.)
  • Cover; let rise in warm place until light and doubled, about 45 minutes.
  • Prepare topping: Combining all ingredients; mix well.
  • Preheat oven to 375°F.
  • Stir down batter; spread evenly into greased 13×9- inch baking pan. Sprinkle with topping; with back of teaspoon, press into batter to make random indentations. Cover; let rise in warm place until light, about 30 minutes.
  • Bake for 30 to 35 minutes until golden brown. Serve warm or cold.


Photo by Food Wanderings.

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