CAROLE’S FAVORITE STREUSEL

Makes enough for one 8-inch square or 9-inch round coffee cake or 12 muffins (small recipe);

or one 9 x 13-inch or 10-inch round coffee cake or 16-18 muffins (large recipe)

Ingredients:

                                                               SMALL                    LARGE

Unsalted butter                                  6-7 tablespoons        ⅔ cup (10 ⅔ tablespoons)

All-purpose flour,

spooned in and leveled                    1 cup                           1 ½ cups

Sugar                                                  ½ cup                          ¾ cup

Ground cinnamon                              ½ teaspoon                ¾ teaspoon

Baking powder                                  ¼ teaspoon                ½ teaspoon

Salt                                                     ¼ teaspoon                scant ½ teaspoon

Finely chopped walnuts

or pecans (optional)                          3 tablespoons            ¼ cup

Procedure:

Place the butter in a heavy bottomed 2-quart saucepan for a small recipe or a 3-quart saucepan for a large recipe, and heat until almost melted; remove from the heat and cool to tepid. 

Whisk together the flour, sugar, cinnamon, baking powder, salt, and nuts if using.  Add to the butter and stir with a fork until blended and mixture begins to form crumbs.  Gently squeeze the mixture with your hand to form larger lumps, then break them apart with your fingertips.  Before using, let the streusel stand 10 to 15 minutes.

Copyright @ 2007 by Carole Walter, CCP

   Copyright 2008

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