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Streusel Coffee Cake


According to Wikipedia, 'streusel' comes from a German verb meaning to scatter, which gives us our verb 'to strew'. In this case the topping of walnuts, brown sugar, and cinnamon is scattered over a delicious sponge batter to give a cake that goes wonderfully well with coffee or tea.

Marie has made this delicious cake for years and we have no idea as to the source of the original recipe, but it is a firm family favourite.

Streusel Coffee Cake Recipe

INGREDIENTS:

  • 1/3 cup (75 gm - 2.6 oz) butter
  • 1 large egg
  • 2 tsp (10 ml) baking powder
  • 3/4 cup (178 ml - 6 fl oz) milk
  • 1/2 cup (115 gm - 4 oz) white sugar
  • 1½ cups (165 gm - 5¾ oz) all purpose flour
  • 1/2 tsp (3 ml) salt)

    • Topping:

  • 2 tbsp (30 ml) flour
  • 1/2 cup (60 gm) chopped walnuts
  • 1/2 cup (100 gm - 3½ oz) brown sugar
  • 1 tsp (5 ml) cinnamon
  • 3 tbsp (45 ml) melted butter

    • METHOD:

    Preheat oven to 375°F or 190°C.

    Cream the butter and sugar together, add the egg and beat well.

    In a separate bowl, blend the flour, baking powder and salt together.

    Mix the flour mixture into the creamed mixture, alternating with milk, until smooth.

    Spread the batter into a 8" x 9" (20cm x 23 cm) baking dish.

    For the topping, combine the brown sugar, flour, cinnamon, walnuts and melted butter.

    Spread this mixture over the batter.

    Bake for 30 to 35 minutes until golden brown and a toothpick inserted into the batter comes out clean.

     

     


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