This recipe makes a nice nine-inch cake that is big enough for a family breakfast (leftovers are good, too).
WALNUT STREUSEL COFFEECAKE
- 1 egg
- 1/2 cup granulated sugar
- 1/3 vegetable oil
- 1 Tblsp. baking powder
- 1 tsp. salt
- 1 cup milk
- 2 cups all-purpose flour
Streusel:
- 1/4 cup chopped toasted walnuts
- 1/3 cup light brown sugar
- 1/2 cup all-purpose flour
- 1/2 tsp. cinnamon
- 3 Tblsp. melted butter
Preheat oven to 350 degrees F. Oil a 9-inch baking pan
In a large mixing bowl, whisk together the egg, sugar and oil. Whisk in the baking powder and salt, then the milk. Stir in the flour just until blended.
Pour into the prepared 9-inch baking pan.
To make the Streusel: In a small bowl, stir together nuts, brown sugar, flour and cinnamon. With a fork, mix in the melted butter.
Sprinkle the Streusel on top of the batter in the pan. Bake @ 350 degrees F for approximately 30 minutes until top is golden brown and a tester comes out clean when inserted in the center of the cake.
Set on a wire rack to cool.
Serve warm or at room temperature.Â
LILLIAN'S CUPBOARD 
Dear Lillian,Wowereit,your cKe Looks so Grat,make a Cup of coffee for Mae, I’ m on the Way to you,LOL!
It looks great and would go great with a nice hot cup of coffee about now. Yum!!!
Ow, that is so good. Only difference with mine is: I put a layer of grated apple between the two layers, with cinnamon and sugar to taste.
Come to think of it, I haven’t made it in a long time. So this weekend it might be baking time 🙂
Dutch hugs
ps: love your blog.
Thank you for your comments. The idea of the grated apple with cinnamon and sugar sounds wonderful. I’ll have to try that. Lillian
The coffee cake looks delicious, but I had to comment because I have those dishes! Or rather, I have one table setting of those dishes. 😦 I found them by chance at a thrift store and have been appalled by how expensive those mugs are, even just in plain white milk glass, much less jadite. But I love them – they are the perfect size.
Might have to try this coffee cake. The boyfriend loves it and I don’t think I’ve ever made traditional coffee cake before.
Thank you for your comment. Back before Martha Stewart made Jadite so popular, my daughter bought a load of them at very good prices – in antique stores and some in thrift shops. She gave me enough for my own use and then two years ago, moved back home and brought all of her Jadite with her. So, now I have a very complete selection. I still cringe a little at using them every day when I see how much it would cost to replace an item, but they were the everyday dishes when I was young and I just feel they were meant to be used.
Nice hearing from you. Lillian
That’s a terrific looking coffee cake! I’m hungry right now, and it sounds really, really good! Thanks for the recipe. I need to grocery shop tomorrow so I’m going to check for anything I’m missing.
I so enjoy your blog, Lillian. I started reading as I was looking for some help with the Civil War blocks. Now I read because your postings bring back some wonderful memories of my childhood and my beloved grandmothers. I am 58, so no spring chicken- I miss those simpler times. Thank you!
You’re just one year older than my oldest daughter, so to me you’re just a kid. Thank you so much for your nice comments. Lillian
This recipe reminds me of one that I used as a new bride. It was in my old Betty Crocker cook book. Betty Crocker taught me how to cook, as I didn’t know much when I first got married.
I had a “Joy of Cooking”, a Crisco cookbook and a Sunbeam pamphlet when I first got married. They were all I needed for many years (plus recipes from flour sacks, on the sides of cans and on product boxes). Lillian
Oh Lillian…I so wish I could ring your doorbell with a bouquet of flowers in hand stopping for a cup of coffee and a slice of this! I have everything in house for this I think so if I can get time later today, I might just try it out.
Have a great weekend!
Hugs from Holland ~
Heidi
This looks so delicious for breakfast or anytime.