Streusel Coffee Cake

I made this for a book club meeting, and it was delicious. It reminded me of the coffee cakes I ate when I was a kid and visiting my dad. (While the visitations weren't always memorable, I definitely remember that cake and have craved it for a long time!) If you're not big on coffee... don't worry, neither am I! This cake is meant to be baked and eaten along with coffee and is not made with coffee. But I think it tastes great on it's own! The streusel topping sinks a little bit into the cake batter creating a marbelized effect with the result being delicious! This is great served as a breakfast or as a dessert.

Streusel Coffee Cake

adapted from About.com: Southern Food

Topping:

1/2 cup brown sugar

1/4 cup all-purpose flour

1/4 cup butter, room temperature

1 teaspoon cinnamon

Cake:

1-1/2 cups all-purpose flour

2-1/2 teaspoons baking powder

1/2 teaspoon salt

1 egg, beaten

3/4 cup sugar

1/3 cup oil
1/2 cup milk

1 teaspoon vanilla extract

To prepare topping: In amall mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.

For cake: Combine 1-1/2 cups flour with baking powder and salt in a bowl. In a medium bowl, beat together egg, sugar and oil. Add milk and vanilla. Sitr in flour mixture and mix well.

Pour batter into a greased and flour 8-inch square or 9-inch layer cake pan. Sprinkle topping crumb mixture evenly over batter. Bake at 375*F for 25 to 30 minutes, or until cake tests done. Partially cook in pan on wire reack. Cut coffee cake into square with still warm.