I love coffee cake. I always have. It’s a quick, easy, frugal food to make for potlucks, or when you have company over for breakfast or brunch. Or because it’s Tuesday.

A few weeks back, Social Nature and Bob’s Red Mill sent us a Blueberry muffin grain-free mix. I don’t have a muffin tin (RIP muffin tin, it served us well for 10+ years), and the kit came with a recipe to use the mix for a coffee cake. HELLS YES.

The kids gobbled the cake up and the big kid asked if there was a way to make a coffee cake without a mix.

A quick glance at my handy dandy 1950 Betty Crocker Cookbook and here is my version of the recipe. I have made found the perfect recipe. I’ve made some changes that are a little healthier, a little more modern, but don’t mess with the flavors at all.

Betty’s Coffee Cake with Streusel Topping

Ingredients:

• 3/4 cup white sugar
• 1/4 cup butter, softened
• 1 egg
• 1/2 cup milk
• 1 1/2 cups AP Flour (You can use whole wheat flour if you prefer)
• 2 tsp. baking POWDER
• 1/2 tsp. salt
• 1/2 cup brown sugar (packed)
• 2 Tbsp. AP flour
• 2 tsp. Cinnamon
• 1 Tbsp. melted butter
• (optional, but tasty) 1/2 C. chopped pecans

Directions:

1. Preheat the oven to 375 degrees
2. In a large mixing bowl, combine white sugar, softened butter. Mix together until fluffy.
3. Add egg and blend thoroughly.
4. Stir in milk, and the dry ingredients. Mix until the batter is smooth.
5. Pour and spread batter in greased (use spray release) 9×9 glass baking dish.
6. In a smaller mixing bowl, combine brown sugar, remaining AP flour, cinnamon, melted butter, and pecans (optional). Spread this crumbly mixture over top of the baking dish.
7. Bake cake for 25-32 minutes.

Serve with coffee (DUH), or a glass of cold milk.