Streusel Coffee Cake

By Kath Dedon

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This Streusel Coffee Cake is the one I often made for breakfast for Laura and Carrie when they were little. The recipe is easy to make and I often had all of the ingredients I needed to make it for a spur-of-the-moment treat.

The recipe is from the 1981 edition of Better Homes and Gardens® New Cook Book. The original recipe calls for ½ cup of raisins stirred into the batter, but we prefer it without the raisins. If you just love raisins, you may want to include them.

I’m happy to add this family favorite to the blog. Laura and Carrie won’t need to wonder which coffee cake recipe I made back in the day.

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The Streusel Coffee Cake was terrific with our Christmas breakfast, which included Rhett’s fantastic scrambled eggs!

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Streusel Coffee Cake

(Adapted from a Better Homes and Gardens® recipe)

(print the recipe)

Makes one 9 x 9-inch coffee cake

Note that the butter needs to be softened to room temperature.

¼ cup packed brown sugar (I used maple sugar)

1 tablespoon all-purpose flour

1 tablespoon butter, at room temperature

1 teaspoon ground cinnamon

½ cup chopped nuts (I used walnuts)

1½ cups all-purpose flour

¾ cup granulated sugar (I used maple sugar)

2 teaspoons baking powder

½ teaspoon salt

1 beaten egg

½ cup milk

¼ cup oil

½ cup raisins (optional, I didn’t add them)

1. Preheat oven to 375°.
2. Grease a 9x9x2-inch baking pan.
3. Make the streusel topping. Mix the brown sugar, 1 tablespoon flour, butter, and cinnamon together. Stir in the chopped nuts. Set aside.

Sugar, flour, butter, and cinnamon for streusel topping

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Chopped walnuts added to streusel ingredients

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4. In a large bowl, stir the 1 ½ cups of flour, ¾ cup of sugar, baking powder and salt together.

5. In another bowl, whisk the beaten egg, milk and oil together and add to the flour mixture. Stir well.

6. Stir in the raisins, if using.

7. Spread the batter in the greased baking pan.

8. Sprinkle the streusel topping over the batter. Bake at 375° for about 25 minutes.

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