Grandma Sue's recipe, but I don't remember her making it.
- Carbohydrate 39.8209731422248 g
- Cholesterol 41.060459430318 mg
- Fat 14.2035392298616 g
- Fiber 0.595122230089373 g
- Protein 0.769055391962021 g
- Saturated Fat 5.85366067477742 g
- Serving Size 1 1 Serving (74g)
- Sodium 118.269117642207 mg
- Sugar 39.2258509121354 g
- Trans Fat 0.797191113029329 g
- Calories 281 calories
Step-by-step
- Combine oil, egg & milk.
- Add in rest of ingredients.
- Pour into greased 9x9x2 pan.
- Sprinkle with topping.
- Bake 25 minutes at 375.
Sift the 1 and one-half cups of flour with 2 teaspoons of baking powder and half a teaspoon of salt immediately before mixing to aerate the dry matrix and distribute the chemical leavener uniformly. This precise mechanical aeration prevents dense pockets and ensures the crumb expands evenly when exposed to high heat. Combining the liquid components separately—the melted butter, oil, beaten egg, and half a cup of milk—emulsifies the fats with the water content, creating a stable suspension that traps expanding gases released during baking. Fold these wet components into the dry ingredients just until moistened; overworking develops excess gluten, which turns a tender cake into a tough, bread-like structure.
Historically, coffee cakes evolved from European yeast-risen butter cakes served alongside morning coffee, though modern American versions rely on chemical leaveners for rapid preparation. The streusel topping bridges different culinary traditions by combining flour, sugar, and cinnamon with oil rather than solid butter. This specific lipid choice alters the physical texture of the topping, yielding a sandy, crumbly stratum that resists dissolving into the batter during baking. Mixing the topping ingredients until coarse crumbs form guarantees distinct textural contrast against the soft sponge underneath.
Baking at 375 degrees Fahrenheit for 25 minutes initiates a rapid rise driven by the immediate activation of baking powder upon heat contact. The exterior crust browns quickly due to the high sugar content caramelizing along the edges of the pan. Insert a wooden skewer into the exact center of the 9x9x2-inch pan to test doneness; it should emerge clean or with a few moist crumbs clinging to the wood. Cool the baked cake on a wire rack for 15 minutes to allow internal moisture redistribution before slicing.
Storing the finished cake in an airtight container at room temperature preserves the tender crumb for up to three days without refrigeration staling. Adding fresh blueberries or chopped apples requires tossing the fruit in a tablespoon of flour first to prevent sinking into the batter during the initial oven phase. Adjust baking times upward by five minutes if incorporating high-moisture fruits like berries to compensate for the added water content released into the batter.
