Cinnamon Streusel Coffeecake

The stomach bug has left our house, thank the Lord. To celebrate, I made the family this recipe from Good Cheap Eats.

David said its the best coffeecake that he’s ever had. ‘Nuf said. It’s pretty awesome. I’m copying the recipe here so that I have it on hand whenever I want to refer to it, but go to the link for a pretty picture. =)

I made it in an 8x8 Pyrex because that’s what I had. I think that a 9x13 dish would make a cake this is flatter than I’d like. I will probably try an 8x11 next time to see what happens, and I suspect that will probably be best.

I made up two more bags of dry ingredients for this, and I also made up sandwich bags with the dry ingredients for the streusel topping. I taped the sandwich bags to the quart bags, and now they’re sitting in my pantry, ready for whenever I need them. That may be soon….my group has brunch for MOPs on Valentine’s Day. =)

Cinnamon Streusel Coffeecake

3/4 cup sugar

3/4 cup oil

1 egg

½ c. milk

1 teaspoon vanilla extract

1 1/2 cups unbleached, all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon salt

 

Topping:

1/2 cup brown sugar

2 tablespoons unbleached, all-purpose flour

2 teaspoons ground cinnamon

2 tablespoons melted butter

 

Preheat the oven to 350 °. Grease a 9×13 baking pan, 9-inch springform pan, 8x8 Pyrex, or 8x11 Pyrex. In a large mixing bowl, combine all cake ingredients. Stir until just mixed. Spoon into the prepared pan.

In a small bowl, combine the topping ingredients and sprinkle them over the batter.

Bake for 20 to 25 minutes or until a tester comes out clean.