Breakfast Cake

Breakfast Cake

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We used to call this coffee cake, but after numerous reminders by my daughter that we don't drink coffee, we changed the name of this to breakfast cake. The original recipe I found calls for only half the cake ingredients, but I found we like it better this way, doubled the ingredients, tripled the streusel (We love the streusel part) This is the way I do it.

INGREDIENTS:

4 c. all-purpose flour

1 1/2 c. white sugar

4 tsp. baking powder

1 tsp. salt

1 c. butter

2 eggs

1 1/2 c. milk (or as needed)

3 tsp. vanilla extract

STREUSEL:

3/4 c. flour

2 c. brown sugar

3 tsp. ground cinnamon

3/4 c. butter

DIRECTIONS:

1. Preheat oven to 350*. Grease and flour 9x13" pan. Make the streusel topping, combine flour, sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs.

2. In a large bowl, combine dry ingredients for cake. Cut in butter until resembles coarse crumbs. Crack an egg into a measuring cup and then fill with milk to make 1 cup. Do this with each egg. Stir in vanilla.

3. Pour liquids into crumb mixture and mix just until moistened. Spread half the cake batter into prepared pan.

4. Sprinkle with 1/2 streusel topping, spread with remaining cake batter and reserve the last half the streusel topping.

**You can add the streusel topping to the top before cooking, BUT the streusel will melt into your cake if you want a crumbly/crunchy streusel topping wait**

5. Bake in preheat oven for 40-50 min, until cake is almost done. Add the remaining streusel and cook an additional 10 min. Allow to cool.

ENJOY!