Cinnamon Streusel Coffee Cake

One of my favorite recipes is my Grandma Eleanor's, (my father's mother's)  easy coffee cake recipe.  A german, and eventually, mid-western favorite. I've modified it to make it a bit more healthy, and it is still a sweet cake no doubt... great for cool, windy days, with butter or ghee, or whip cream if you prefer. Serve it warm or room temperature. And even the kids will enjoy this sweet, scrumptious, nourishing cake.

Coffee Cake
Grandma (Eleanor) Bensen's Recipe

1/2 C jaggary, palm, or natural brown sugar
2 tsp cinnamon
2T spelt flour
3T melted butter
1/2 C chopped nuts (optional; I like to use whatever is regional... walnuts or filberts are great for the Pacific Northwest)
Mix together with a fork before mixing coffee cake

1+1/2 C whole spelt flour
3t baking powder
1/2 t salt
1/2 C jaggary, palm or natural sugar
1/4 C oil (sesame, walnut, or my favorite: coconut are great choices)
1 beaten egg
1/2 C milk (real milk, coconut, almond, or rice all work really well)

#1 - Directions: # 1 - put 1/2 cake batter into greased and floured, round 9" cake pan
#2 - Sprinkle 1/2 Streusel/Filling/Topping on top of 1/2 of cake batter in pan
#3 - Spread or dollup the rest of the cake batter on top of the Streusel/Filling/Topping
#4 - Sprinkle the rest of the Streusel/Filling/Topping on top

Bake at 375 for 25 - 30 minutes - you know it is done when a knife inserted in the middle comes out clean.

I would love to have you share some of your favorite family recipes with me... no worries if you think they aren't healthy, too meaty, or whatever it may be... if you and your family love them, and they have crossed generational timelines, then they are indeed nourishing. Send them my way and I will share them ~ and if you'd like, I can modify to make them a bit more "yogic"...