When I was growing up, my mom occasionally made Bisquick Streusel Coffee Cake for a breakfast treat. Since I usually do not have Bisquick, I was happy to find a similar Coffee Cake recipe in the February 2001 issue of Family Fun magazine.
I altered my version by using part wheat flour and adding an extra tablespoon of butter in the batter. In the topping, I reduced the cinnamon and added nutmeg. I also increased the baking time since my cake takes 40 to 45 minutes to bake versus the 25 to 30 in the original recipe.Ingredients
|1 1/3||Cups||White flour|
|1||Egg, room temperature|
|1/2||Cup||Chopped nuts (pecans or walnuts)|
- Preheat oven to 375 degrees. Grease and flour a 9-inch cake pan.
- In a medium-sized bowl, mix brown sugar, chopped nuts, cinnamon, and nutmeg. Set aside.
- In a large bowl, mix white flour, wheat flour, baking powder, baking soda, salt, and sugar.
- In a medium-sized bowl, mix melted butter, egg, and buttermilk.
- Add the buttermilk mixture to the dry ingredients and stir to mix. Pour the batter into the cake pan.
- Sprinkle topping evenly over batter. Press topping gently into batter so that it is moist. If the topping is too dry, it crumbles off the cake. If desired, run a knife through the batter and topping to get a swirl effect.
- Bake for 40 to 45 minutes or until a toothpick inserted into cake comes out clean.