This is my all-time favorite coffee cake: a simple white cake sturdy enough to hold plenty of crumbly brown sugar streusel. It comes from an old Betty Crocker recipe — when I was growing up, the 1969 edition of Betty Crocker’s Cookbook was my family’s go-to for a lot of baked goods. But over the years I’ve made a few changes — most importantly, I’ve always liked to double the streusel topping. It’s the best part! So here’s my take on updating the recipe with the “proper” amount of streusel.
2/3 cup brown sugar
1/2 cup all-purpose flour
1 tsp cinnamon
3 tbsp butter, softened
1 1/2 cups all-purpose flour
3/4 cup sugar
2 1/2 tsp baking powder
3/4 tsp salt
1/4 cup shortening
3/4 cup milk
1 egg, lightly beaten
Preheat oven to 375 degrees. Grease an 8×8 or 9×9 pan.
For the streusel: In a medium bowl, mix brown sugar, flour, cinnamon and butter, using a fork or pastry cutter to distribute the butter evenly. Set aside.
For the cake: In a large bowl, mix the dry ingredients. Add the shortening and blend with a pastry cutter until the mixture resembles coarse sand. In a separate bowl, mix together the milk and egg, then pour into the flour mixture. Stir until all the flour is incorporated.
Pour the batter into the baking pan and top with an even layer of streusel. Bake until a toothpick inserted comes out clean, about 25-35 minutes.
Pictured: Fire King Meadow Green Square Baking Dish, Pyrex Yellow 404 Round Mixing Bowl, Agee Pyrex Paisley Round Mixing Bowl, Hazel Atlas Egg Beater Cup