Coffee cake the way I remember it. And now I know why Mom always made this recipe. It uses oil and melted butter, respectively, instead of softened butter, so there's no cutting in the butter! I have another delicious coffee cake recipe from the BH&G cookbook, but it takes (literally) an hour to make, because both the batter and the crumb topping require cutting butter in. Who wants to spend an hour in the morning putting breakfast together (and *then* you have to wait for it to bake)? This, on the other hand, goes together really quickly.
For all but just our immediate family, I double this and bake it in a 9x12.
1/4 C oil
1 beaten egg
1/2 C milk
Stir together, then add to milk mixture:
1 1/2 C sifted all-purpose flour
3/4 C sugar
2 tsp baking powder
1/2 tsp salt
Mix well; pour into greased 9" x 9" pan.
1/4 C brown sugar
1 tbsp flour
2 tsp cinnamon
1 tbsp melted butter
1/2 cup broken nuts (or substitute 1/2 C raisins -- or do both).
Combine. Sprinkle over batter.
Bake at 375 about 25 min. or until knife/cake tester comes out clean.
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