When I think of coffee cake I get warm fuzzies.  This coffee cake is very much like the one my Mom would serve after Sunday Mass.  We’d have my Aunt Anita and Uncle Jerry and our cousins over for coffee and cake.  This is a simple coffee cake that everyone will love.  I make it in the small loaf pans as it takes only 30 minutes to bake.  You can also make them into muffins.

If you look closely, you can see that I put a layer of streusel in the middle of the bread as well.  Streusel on the top and in the middle is twice as nice!

Cinnamon Streusel Coffee Cake

For the streusel:

3/4 cup flour
1/2 cup sugar
1 teaspoon cinnamon
5 tablespoons cold butter, cut into small cubes
dash of salt

For the cake:

2 cups all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoons salt
1 egg, slightly beaten
1/2 cup sour cream
3/4 cup milk
1/4 cup butter, melted and slightly cooled

1)  For the streusel.  Put all ingredients into a small bowl and work them together with your fingers until you have a crumbly mixture.  Preheat the oven to 350′.  Coat 4 mini loaf pans with well with cooking spray.
2)  Mix the flour, sugar, baking powder, cinnamon and salt in a large bowl.  Make a well in the center.
3)  Add the egg, milk, sour cream, and melted butter into the well.  Mix until just blended.  Fill the pans 1/3 full, sprinkle a little streusel over the batter, then top with the rest of the batter.  Top with the remaining streusel.  Bake for 30 minutes.  Test with a toothpick for doneness.  Cool for 10 minutes on a cooling rack before you remove from pans.  Cool completely on rack.  Wrap with plastic wrap or put into a cellophane bag.

*For muffins.  Line a muffin tin with paper cupcake liners and coat the liners well with cooking spray.  Fill each cup 2/3 full and top generously with the struesel.  Bake for 17-19 minutes.    Makes 12-15 muffins.