This easy-to-make cake is a great companion for a steamy cup of coffee, not only for breakfast. I used to make this quite often when I worked in the kitchen of a college in Florida many years ago. When the students were dismissed for their morning break, they had something sweet and usually still a little warm to help carry them through to lunch. A well-drained can of crushed pineapple may be added to the top before baking for a fruity addition.
Ingredients: Streusel: 1/2 cup chopped nuts, 1/3 cup packed brown sugar, 1/4 cup all-purpose flour, 1/2 teaspoon cinnamon, 3 tablespoons firm butter. Cake: 2 cups all-purpose flour, 1 cup granulated sugar, 3 teaspoons baking powder, 1 teaspoon salt, 1/3 cup butter, softened, 1 cup milk, 1 egg. Glaze: 1/2-3/4 cup powdered sugar, enough milk to make of drizzling consistency (add 1 tablespoon at a time).
Instructions: Preheat oven to 350 degrees. Spray a 13x9-inch baking pan with cooking spray. Prepare streusel: In small bowl, mix nuts, brown sugar, flour, and cinnamon. Add in butter, cut into small pieces, until crumbly; set aside.
For cake: In large mixing bowl, combine flour, sugar, baking powder, and salt. Add in butter, milk and egg and mix well. Spread 1/2 of the batter into prepared pan; sprinkle 1/2 of the streusel over batter. Top with remaining 1/2 of batter and end with remaining 1/2 of streusel. If using the well-drained pineapple, add this to the very top.
Bake in preheated 350 degree oven for 40-45 minutes or until top is lightly browned and toothpick inserted in center comes out clean. Transfer to a wire rack to cool completely.
Make glaze: In small bowl, mix powdered sugar and 1-2 tablespoons milk. Stir until smooth, adding more milk as necessary to make of drizzling consistency. Drizzle in desired design over cooled cake.
"Let's Bake a Cake!"
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