This coffee cake makes up quickly and is a little bit different because there is streusel inside the cake as well as a streusel topping. This cake is best when served warm.
Cake Batter Ingredients
3/4 cup sugar
1/4 cup soft shortening (I use butter)
1/2 cup milk
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Streusel Topping Ingredients
1/2 cup packed brown sugar
2 tablespoons flour
2 teaspoons cinnamon
2 tablespoons butter (melted)
1/2 cup chopped nuts
Preheat oven to 375°F. Grease and flour a 9 by 9-inch square pan. Mix sugar, shortening/butter, and egg thoroughly. Stir in milk. Combine flour, baking powder, and salt in a separate bowl or sifter. Add to sugar, shortening/butter, egg, and milk. Stir but do not beat.
Spread half of the batter in pan. Sprinkle with half of the streusel mixture. Add the remaining batter and sprinkle the top with the rest of the streusel.
Bake 25 to 35 minutes or until a toothpick inserted in the center comes out clean.
Forget-me-nots after a day of rain