This is my family’s favorite coffeecake, served early on Christmas morning to stave off hunger while we open the presents in our stockings, and on other occasions throughout the year.  I’ve made this for so long that I have no idea where the recipe came from.  While the streusel mixture could be only a topping, layering it with half the batter produces a lighter and more satisfying texture.

Streusel Coffeecake

Streusel mixture

½ cup light brown sugar, firmly packed

2 tbsp soft butter

2 tbsp all-purpose flour

1 tsp cinnamon

½ cup coarsely chopped walnuts

Batter

1 ½ cups sifted all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 egg

¾ granulated white sugar

1/3 cup butter, melted

1/2 cup milk

1 tsp vanilla

Preheat oven to 375 degrees. Grease a 9 or 9 ½-inch round pan, preferably with a removable bottom.

Make streusel mixture. In small bowl, combine ingredients until crumbly and set aside.

Make batter. Sift flour with salt and baking powder and set aside.In medium bowl with rotary beater, beat egg until frothy. Beat in sugar and butter until well combined. Add milk and vanilla. Gently mix in flour.

Turn half of batter into prepared pan. Top with half of streusel mixture. Spoon remainder of batter on top, smoothing it out. Sprinkle on rest of streusel topping. Bake for 25-30 minutes or until a poker inserted into the cake comes out clean. Serve warm or at room temperature

Categories: Coffee cakeTags: Coffee cake, quick bread