The Irregardless Cooks: Streusel Coffee Cake

Our brunch breads are always a hit – and they come complimentary with orange juice when you come for weekend brunch at the Cafe. With a little taste of savory, sweet and fruitiness, there is something for everyone to like. Stop by Saturday & Sunday 10am-2:30pm to try our current brunch breads and weekend brunch.

This week’s recipe from Arthur’s cookbook, The Irregardless Cooks, is a brunch bread that is meant to bring a touch of nostalgia from when it was served in the old days at the cafe. It is equally delicious to the current brunch breads and would make baking at home even cozier. It’s perfect to pair with a hot cup of coffee. Streusel Coffee Cake.

See the recipe below:

Streusel Coffee Cake
Makes one 8 by 8 inch cake
2 cups apples, grated
one-half cup sugar
one-third cup oil
1 egg
1 cup flour
1 teaspoon baking soda
one-half teaspoon vanilla extract
1 teaspoon cinnamon
one-fourth teaspoon salt
Streusel Topping

Mix apples, sugar, oil. Beat in egg. Stir in remaining ingredients. Pour into a greased 8 by 8 inch baking pan and sprinkle with the Streusel Topping. Bake at 350 degrees for thirty to forty minutes.

Streusel Topping
Makes three-fourths cup
one-fourth cup butter, melted
one-fourth cup whole wheat flour
one-half cup sugar
2 teaspoons cinnamon

Stir the dry ingredients into the melted butter until the mixture resembles crumbs. This topping may be sprinkled on cakes before baking or rolled inside dough for cinnamon rolls.