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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The Café Sucré Farine says
This sounds and looks amazing Susan, I’ve never had a coffee cake with the streusel in the middle but I like this idea!
Ozlem's Turkish Table says
Gorgeous, scrumptious looking cake ! lovely to be back home and catch up with your posts!
Rosemary says
This looks like one classic (and classy) keeper. Perfect for a holiday breakfast!
Katerina says
That streusel filling just made my heart beat! I love cinnamon and since this is a family recipe I am keeping it to try!
Kat says
This looks delicious. I’d love to have a piece for breakfast!
Laura (Tutti Dolci) says
What a heavenly coffee cake!
Mary Hirsch says
The coffee cake looks delicious but the mermaid looks even MORE delicious.
Tricia says
What a beautiful coffee cake – you outdid yourself on that one! Love the mermaid photo 🙂
Kathy says
Such a delicious looking coffee cake….simply beautiful! Nice that you got to enjoy this cake with your mom. I love Penzeys cinnamon…it’s the best! Great mermaid photo!!