Streusel Coffee Cake

Obviously still not back up to speed, Meredith and I neglected to shop for the weekend on Thursday evening. Dinner at our friends' place at new year's eve meant an empty fridge for the following day.

Mom to the rescue with an invitation to Shabbat dinner!

Dessert was great (because we haven't eaten enough cakes and cookies in the last four weeks). Mom made an old-school coffee cake in a loaf. One of those heavy ones that actually requires you to dip it in your coffee. Boy, was it good. It even had the streusel top and a layer in the middle.

Streusel Coffee Cake

Cake

• 2 eggs
• 3/4 cup sugar
• 1/4 cup butter
• 1/2 cup shortening
• 1/2 cup milk
• 2 tsp baking powder
• 1-1/2 cup flour
• 1/2 tsp salt

Topping

• 1 tbsp cinnamon
• 1/4 cup flour
• 1/2 cup brown sugar, packed
• 2 tbsp melted butter
• 1/4 cup chopped nuts (omitted in mom's version)

1. Beat eggs, sugar, butter and shortening until light and fluffy.
2. Add dry ingredients alternately with milk. Mix just until blended.
3. Pour half of batter into a greased loaf pan. Mix ingredients for topping, and sprinkle half over batter.
4. Cover with remaining batter and top with crumb mixture. 
5. Bake at 350F for 50 minutes, or until cake tests done.

(from Second Helpings, Please! Streusel Coffee Cake)
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen


This recipe is also being shared with Marla's Remembrance Cakes post, to reflect on the tenth anniversary of the 9/11 attacks in the United States that changed the world as we knew it. It's sitting around the dinner table where we can talk, remember and heal.