The Better Homes and Gardens Streusel Coffee Cake was a staple in my house while growing up. It’s sweet, easy to make, and perfect for lazy weekend mornings.
As I’ve matured, my taste for super sweet baked goods has waned, and I enjoy the addition of tart fruit and a little less sweetness. I modified the recipe (from the 1989 edition) slightly, decreasing the sugar from 3/4 cup to 1/2 cup. I also use a mixture of butter and plain (whole milk) yogurt in place of vegetable oil.
My husband is a baked goods purist, so I decided to make this pretty simple, but you can add nuts, fresh or dried fruit, or even chocolate chips to the batter. In the summer, I love to add fresh garden raspberries. Frozen blueberries are another favorite. This time, I topped my portion with slices of fresh pink grapefruit and blood orange. The picky eaters in your life can have plain slices if they wish.
1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons melted butter
2 tablespoons plain yogurt (I use whole milk)
1 tablespoon flour
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 tablespoon butter
1/2 cup chopped nuts if you desire (I eliminate these because of my housemate’s belief that nuts should never be in baked goods)
Slices of fresh fruit can be added after baking if desired.
- Combine the first four (dry) ingredients in a large bowl.
- In another bowl, combine a beaten egg, milk, yogurt, and melted butter
- Add the wet to the dry ingredients and mix well by hand.
- Spread in a greased 9″ x 9″ pan
- Combine the dry topping ingredients in a small bowl.
- Cut in the butter.
- Sprinkle the topping ingredients over the batter.
- Bake at 375 degrees F for about 30 minutes.
- Slice and top with fresh fruit slices if desired. Blood oranges and grapefruit are perfect this time of year.
The coffee cake is best served warm, and consumed with coffee, of course.
Wishing you the laziest of weekends and lots of cinnamon streusel!