I have always loved a good coffee cake so a Streusel-Filled Coffee Cake sounded too good to pass up!
I’ve had this recipe dog eared in that Penzeys Spice catalog that I found when we were in Boulder, CO. All the recipes I have tried from them have been fantastic!!
AND so I expect great things from the Streusel-Filled Coffee Cake recipe and from the smell of it, as it cools on the counter… we are in for a delicious treat!!
Here’s a couple of pictures of our Saturday morning brunch!! Paired with scrambled eggs and veggie smoothies… It was A-mazing!
My mom use to occasionally make a coffee cake growing up and I was very glad every time she did : )
I hope you all have a fun Saturday and maybe enjoy Streusel-Filled Coffee Cake this weekend!!
- Cake Batter:
- 1½ C flour
- 3 tsp baking powder
- ¼ tsp salt
- ¾ C sugar
- ¼ C butter
- 1 egg
- ½ C milk
- 2 tsp vanilla extract
- Streusel Filling:
- ½ C brown sugar
- 2 tsp flour
- 2 tsp cinnamon
- 2 Tbsp melted butter
- ½ C chopped pecans (optional)
- Preheat oven to 375 degrees. In a large mixing bowl, sift together the flour, baking powder, salt and sugar. Cut in the butter until the mixture is like fine cornmeal. In a small bowl beat egg, milk, and vanilla. Blend into the dry ingredients and stir just until incorporated.
- For the filling: In a medium bowl mix the sugar, flour, and cinnamon together. Drizzle in the butter. Add nuts. Mix well.
- Spoon half the mixture into a cooking sprayed and floured 8 inch square baking dish. Sprinkle with half of the filling. Spoon on the remaining batter over streusel, gently spread. Top with remaining filling. Bake 375 degrees for 25-30 minutes. Until light touch springs back in the center. Enjoy!