Mary Williams' Coffeecake with Streusel
from Heirloom Baking with the Brass Sisters
1/2 cup brown sugar
2 tbsp flour
1/2 tsp cinnamon
2 tbsp cold margarine or butter
1/2 cup pecans, chopped
For the cake:
1 1/2 cups flour
1 tbsp baking powder
1/4 tsp salt
3/4 cup sugar
1/4 cup margarine or butter
1 egg, beaten
1/2 cup milk, or non dairy substitute
1 tsp vanilla
Preheat the oven to 350. Line and grease an 8 inch square pan.
In a small bowl, place the sugar, flour, and cinnamon.
Cut in butter
until you have formed pieces the size of small peas.
Add pecans and stir. Set aside.
In another bowl, place the flour, salt, baking powder, and sugar. Stir to combine.
Cut in the margarine or butter until small pieces are formed.
Add the remaining ingredients and stir well to combine. Be careful not to overmix though!
Spread half of the batter in the pan,
and top with half the streusel. It does look a bit anemic, I know. Gently spread the remaining batter on top,