Classic cinnamon-scented coffeecake with a crunchy streusel topping.

Cinnamon Streusel Coffeecake

Topping:
1/4 cup wheat germ
1/4 cup chopped pecans
1/4 cup all-purpose flour
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
3 tablespoons butter

Cake:
1 1/2 cups all-purpose flour
1/2 cup wheat germ
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup milk
1/4 cup butter, melted
1 large egg

1. Heat oven to 350°F (175°C). Grease a 9-inch round cake pan with vegetable shortening.
2. For Topping: In a small bowl, combine dry ingredients, mixing well. Cut in butter with pastry blender until mixture is crumbly; set aside.
3. For Cake: In a large bowl, combine flour, wheat germ, sugar, baking powder and spices, mixing well.
4. Add combined milk, butter and egg all at once; stir just until dry ingredients are moistened. (Do not overmix.)
5. Spoon batter into pan; sprinkle with topping.
6. Bake 35 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes in pan on wire rack. Serve warm.

Makes 8 servings.