This easy streusel-topped coffeecake is the perfect companion to a cup of robust, hot coffee.
3/4 cup granulated sugar
1/4 cup vegetable shortening
1/2 cup milk
1 large egg
1 1/2 cups plus 2 tablespoons all-purpose flour - divided use
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup firmly packed brown sugar
2 teaspoons ground cinnamon
2 tablespoons butter, cut into small pieces
1/2 cup chopped nuts
- Preheat oven to 375°F (190°C). Grease an 8-inch square baking pan.
- In a medium bowl, beat sugar and shortening with an electric mixer on medium speed until smooth. Beat in milk and egg. Stir in flour, baking powder and salt. Pour into prepared pan.
- Mix brown sugar, cinnamon and remaining 2 tablespoons flour in a smal bowl. Cut in butter until texture resembles coarse crumbs. Stir in nuts. Sprinkle topping evenly over batter.
- Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Serve warm.
Makes 9 servings.