I have made a lot of coffee cakes in the last two and a half years since starting this blog.
This is a pretty standard no yeast coffee cake.
This biggest difference was mixing the egg yolk and cream and pouring it over the batter. This gave the top of the cake a little bit of a rich and creamy texture. I found it interesting and not at all unpleasant.
The streusel was also pretty standard.
I used pecans for the nuts. I took this cake, along with several other baked goods to my husband’s work for a fundraiser. The other crumble topping, for the Apple Muffins, I had used walnuts. So I thought I would switch it up with the pecans for this one.
The topping was lovely. Had great seasoning and great flavor.
The cake puffs a bit, so it is light and fluffy It is also quite moist. Maybe from the cream pour?
Quick Streusel Coffee Cake
1/4 Cup Butter
1/2 Cup Sugar
1 Egg, Well Beaten
1 1/2 Cups Sifted Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/2 Cup Milk
1 Egg Yolk, Beaten
2 Tablespoons Cream
STREUSEL TOPPING
1/2 Cup Brown Sugar
3 Tablespoons Flour
1 Teaspoon Cinnamon
3 Tablespoons Butter
1/2 Cup Chopped Nuts
Cream butter and sugar until light. Add egg and beat well. Sift dry ingredients together and add alternatively with the milk. Blend well after each addition. Turn into a greased 9 inch square pan. Blend egg yolk and cream together. Pour over top of batter, tilting pan so mixture covers entire service. Blend together topping ingredients using fingertips to make a crumbly mixture. Sprinkle over the surface of the cake. Bake in a 375 degree oven for 30 minutes.
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