This recipe came from my Aunt Kak via my mom. When I told my mom I made this coffee cake, she asked me to bring her a piece. When I asked her how long we’ve been making it, neither one of us could remember – just that it’s been ages. My mom didn’t bake much when we were growing up which is probably why I stepped in, but she did make this coffee cake fairly often on weekends and we always loved it. If there was any left on Monday morning, she’d put a small piece in our school lunches.
It’s best served warm with a bit of butter on top, but it keeps well, too. Of course, my favorite part is the Streusel filling, so I’ve doubled it here (half it to be true to the original recipe). I recommend using high quality cinnamon – we always use Penzeys.
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