Forever and a day, I have enjoyed, but not loved, that old fashioned family favorite, “coffee cake after church” staple, the one and only, Streusel Topped Coffee Cake. But, in all of that time there has been something missing. I mean, after you eat the streusel topping off the cake what do you have left? Sadly and woe is me, what’s left is plain ol’ cake. Hmm. Sigh……………….And then, a moment of enlightenment. Looking upwards the clouds parted, sunbeams shone upon my face and a voice said, ” Well then fix it, you numskull!” And so, I did 🙂
Welcome to the new and improved streusel topped and streusel in the middle Coffee Cake! And I ramped up the flavor using not only cinnamon, but two other complimenting warm spices known as Nutmeg and Allspice and yes, by gosh by golly, we have a winner! Switched out those dried up old dark raisins for some moist, chewy, sweet flavored golden Sultanas and in my vision, I’m sitting in a meadow on a warm summers day surrounded by flowers and butterflies, sipping coffee and LOVING this breakfast delight instead of “coffee cake after church.” Whew! I am tired now, but we have to go build us a superb, moist, chewy, flavorful coffee cake that is not going to make it to church this Sunday!
Streusel Coffee Cake Perfection
- This is what we'll need!
- In a medium sized bowl, combine the chopped Walnuts, Brown Sugar, 2 TBSP AP Flour, Butter, Cinnamon, Allspice and Nutmeg.
- Mash it all together using a couple of forks, or as I did, rub it together between your fingers until it is well mixed. Like this. Then set it aside.
- In another medium sized bowl, combine the AP Flour, Sugar, Baking Powder and Salt. Stir it together well.
- In a measuring cup, place the Oil and Milk. Add the beaten Egg and stir until well combined. Then add this to the dry ingredients. Stir just until combined.
- Add the Sultanas and stir to make them spread evenly through the cake mixture.
- Spread 1/2 of the cake mixture evenly in the 9x9 inch pan. Top with 1/2 of the Streusel Mix. Drop the remaining cake mixture by spoonfuls across the Struesel topping and carefully spread it out. I found that wetting my fingers and using them to spread made this step a whole lot easier.
- Top the cake mixture evenly with the remaining Streusel Mix. Now we're ready to bake!
- Bake the Coffee Cake in a pre-heated 375 degree oven for 25-30 minutes until a toothpick inserted in the middle comes out clean. Remove from the oven to a cooling rack, then prepare the icing drizzle.
Powdered Sugar Drizzle
- Place the Powdered Sugar in a small bowl, then add 2 TSP of Water. Stir until combined. You want it the consistency to slide off the end of a spoon. Add another TSP Water if necessary. Drizzle the icing artistically across the top of the cake a lot more prettily than I did. I just can't get the proper "Drizzle" technique! Serve warm or at room temperature and enjoy.
- Thanks so much for stopping by today. I hope your Sunday is full of Blessings and Coffee Cake! Look for me at www.thejourneygirl.com for more recipes and my take on life in general. You can sign up for email notifications on my website too! Journey On! Karen, TJG