I’m not a coffee drinker.
Correction — I am not a real coffee drinker.
I like to have a cup of General Foods International Coffee in the morning and I will occasionally get “so sweet it might as well be a milkshake” iced coffee from the coffee shop when I justify the cost. And the calories.
In my mind, thought that’s not real coffee, though. Real coffee is brewed in a coffee pot with that distinct taste I never quite took a liking to. I figure if I didn’t start drinking coffee regularly when my kids were babies, it’s going to happen.
My husband isn’t a coffee guy, either. The only time we break out our old, cracked, coffee pot is when his mom visits. (Seriously, the coffee pot has a huge crack in it, but we can’t justify buying a new one when we use it three times a year — tops.)
Despite the lack of coffee drinking in my house, I love coffee cake. It’s an excuse to have cake for breakfast! Who wouldn’t get behind that?
For the topping, you need:
Mix the first three ingredients together. Then cut in the margarine with a fork or pastry blender until the mixture is crumbly.
For the batter you need:
Preheat oven to 375 degrees.
Mix all the batter ingredients together and spread in your prepared pan. Now sprinkle that with the Streusel topping. If you’d like, you can take a butter knife and zig-zag it through the topping for a marbled effect.
Pop it in the oven and bake it for 18 to 22 minutes. It should look golden brown on top when it’s done. Let it cool for just a few minutes so it will come out of the pan nicely. It is best eaten warm.
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