This is a recipe my husband, John, has made many times through the years as he took the responsibility of making Sunday breakfasts when our first two children were babies. He's still pampering me by making Sunday breakfasts for just the two of us! Note: To make this coffee cake at the beach, we mixed the dry ingredients at home and took them in two separate bags for the cake and topping, along with the directions.
Cake:
3/4 cup sucanat
1/4 cup shortening or oil
1 egg
1 1/2 cup wheat and/or unbleached flour
2 tsp. baking powder
1/2 tsp. salt
Streusel Topping:
1/2 cup sucanat
2 Tbsp. flour
2 tsp. cinnamon
2 Tbsp. melted butter
1/2 cup walnuts, chopped
Streusel Topping:
1/2 cup sucanat
2 Tbsp. flour
2 tsp. cinnamon
2 Tbsp. melted butter
1/2 cup walnuts, chopped
Spread half of batter in a greased and floured 9" pan. Sprinkle with half the streusel mix. Add the remaining batter and sprinkle remaining streusel over the top. Bake for 25-35 minutes at 375 degrees. Test at 25 minutes by sticking a toothpick in the center. It should come out clean. Cut and serve hot.
