So my house needed cleaning. I did eventually get around to it but not before I found lots of other things to pay attention to. And baking is one of those things that is easy to get lost in especially when the weather in Southern New England switches from summer to winter every other day! This past week seems to have alternated rainy cold days with warm sunny “sit in the backyard with a cocktail” days.
This recipe is from my standard 1978/1969 Betty Crocker Cookbook. I chose not to make the sour cream coffee cake because I had cow’s milk in the fridge that needed to be used. This can be made in a 9-inch square pan or a 9 x 13 inch pan. I chose the 9-inch square.
- 2 cups all-purpose flour
- 1 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup butter, softened
- 1 cup milk
- 1 egg
- 1/2 cup raisins (my addition)
First of all, I only had 1/3 cup butter in the fridge. I did not want to wait for the frozen butter to thaw. And I will need 3 more tablespoons of butter for the streusel. What to do? I have a handy dandy jar of coconut oil in the pantry. It really is not an appropriate substitute for butter but for oil, but I have used in for cookies in the past, so went for it anyway. So I used 2 Tablespoons coconut oil with 3 Tablespoons butter in the cake.
Make the streusel by mixing all together the following:
- 1/3 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon cinnamon (I may have added some to the cake as well)
- 3 tablespoons butter (I had 2 of butter and 1 of coconut oil)
- 1/2 cup chopped nuts (I had used all the nuts earlier in the week so left these out)
Preheat oven to 350 degrees F. For the cake beat all of the first list of ingredients in a mixing bowl for 2 minutes, scraping bowl occasionally. Lightly grease the pan and spread 1/2 the batter in the pan. Sprinkle on half the streusel. Spread the remaining batter on top and then sprinkle with the rest of the streusel. Bake for 35-40 minutes.
Oh, and I mixed in a quarter cup of oats with the streusel.
The 9 inch square pan needed 45-50 minutes to bake completely.
The amount of streusel was barely enough. I don’t think it would have worked at all as layering in a 9 x 13 inch pan. In future make twice the amount for either sized cake.
This is a nice moist cake. I will make it again. I may have actually made it a long time ago as I vaguely remember having the same thoughts about the amount of streusel.
One thought on “Procrastibake: Streusel Coffee Cake”
The coffee cake looks yummy. It reminds me of the wonderful coffee cakes that we used to have when a was a child.