Streusel-Layered Coffeecake

This delicious coffeecake is a favorite that our family has enjoyed for many relaxed weekend breakfasts over the years. We love the buttery-rich brown sugar-and-pecan streusel that is layered in the middle and on top of the cake. Oh, my goodness, it is good no matter what you want to serve it with. But, because it is rich, I usually serve it alongside something as simple and uncomplicated as scrambled eggs and fruit. The coffeecake is the star of the meal. This wonderful recipe comes from The New McCall's Cookbook; new back in 1973! Blessings...

Recipe: 

Streusel Mixture:
1/2 cup light-brown sugar, firmly packed
2 tbsps. soft butter
2 tbsps. unbleached all-purpose flour
1 tsp. cinnamon
1/2 cup finely chopped pecans, or nuts of your choice

Batter:
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
2-1/2 tsps. baking powder
1/2 tsp. salt
1 egg
3/4 cup granulated sugar
1/3 cup butter, melted
1/2 cup milk
1 tsp. vanilla extract

1. Preheat oven to 375 degrees. Grease an 8 x 8 x 2-inch baking pan or a 9 x 1-1/2-inch layer-cake pan.
2. Make Streusel Mixture: In a small bowl, combine brown sugar, flour and cinnamon; cut in butter with a pastry blender until crumbly. Stir in pecans; set aside.
3. Make batter: In another small bowl, combine flours, baking powder and salt.
Set aside.
4. In a medium bowl, with a rotary beater, beat egg until frothy. Beat in sugar and butter until well combined. Add milk and vanilla. With a wooden spoon stir in flour mixture until well combined.
5. Turn half of the batter into prepared pan. Sprinkle evenly with half of streusel mixture. Repeat with remaining batter and streusel mixture.
6. Bake 25 to 30 minutes, or until cake tester inserted in center comes out clean. Cool slightly in pan on wire rack. Serve warm.

Yield: 8 servings
315 calories per serving
2 grams fiber per serving