Streusel Coffee Cake

I grew up eating this coffee cake, and I passed along the tradition to my children. This recipe is from the BH&G cookbook I was given in 1989. For some unfathomable reason, it isn’t in later versions that I have seen. My mother made this with raisins; I make it without, but only because my children whine about raisins in their bread.

1 1/2 cups flour

3/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 beaten egg

1/2 cup milk

1/4 cooking oil

1/2 cup raisins (optional)

1/2 cup chopped nuts (optional)

1/4 cup packed brown sugar

1 tablespoon flour

1 tablespoon butter

1 teaspoon ground cinnamon

Stir together the 1 1/2 cups flour, granulated sugar, baking powder and salt. Combine egg, milk and oil. Add wet ingredients to flour mixture; mix well. Stir in raisins. Turn into a greased 9x9x2 pan. Combine nuts (if desired), brown sugar, 1 tablespoon flour, butter, and cinnamon; sprinkle over batter. (Actually, I put globs of the topping on the batter instead of sprinkling, because I like it better that way.) Bake in a 375 oven about 25 minutes. Serves 4.