Prep 15 mins
Cook 35 mins
This basic recipe came from my Great Grandmother and we have used it for years and years! Can be very tasty if you add fruit to the streusel such as fresh blueberries!! (that's my husband's favorite)
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1⁄3 cup butter
- 1 cup milk
- 1 egg
- 1 teaspoon vanilla
- 1⁄2 teaspoon nutmeg
- 1⁄2 cup chopped pecans
- 1⁄3 cup packed brown sugar
- 1⁄4 cup all-purpose flour
- 1 teaspoon cinnamon
- 3 tablespoons firm butter
- Pre-heat oven to 350 degrees. Spray a 9x9 pan with cooking spray.
- Cream together 1/3 cup butter, white sugar, egg, and vanilla.
- In a separate bowl, sift together all the dry ingredients.
- Combine half the dry ingredients with the butter/egg/sugar mixture. Add half the milk. Repeat until the dry ingredients and milk have been used up.
- Once your batter is complete and smooth - set it aside.
- In a separate bowl, combine the dry ingredients for your streusel topping and cut in the hard butter until the mixture resembles cornmeal with large pea-sized balls of butter and sugar.
- Lay half of your batter in your baking pan, sprinkle half the streusel mixture over the batter. Then lay the rest of the cake batter in the pan and sprinkle the rest of the streusel on the top.
- Bake for 35 - 40 minutes or until toothpick comes out clean.
This is a nice coffee cake. I added blueberries to the recipe. I didn't mix them in with the streusel. I scattered them on top of each layer of of steusel. I used a whole container (6oz) of fresh blueberries. They make a nice fruity surprise.