CINNAMON STREUSEL COFFEE CAKE

FOR THE STREUSEL:
1/4 cup all-purpose flour
1/4 cup sugar
1/4 cup packed brown sugar
1/4 cup chopped nuts
1/2 teaspoon cinnamon
2 tablespoons butter or margarine, softened
FOR THE BATTER:
2 cups Krusteaz Buttermilk Pancake Mix
3/4 cup milk
2/3 cup sugar
1 egg
2 tablespoons butter or margarine, softened

Preheat oven to 350 degrees F.

FOR STREUSEL:
In small bowl, stir together flour, sugars, nuts and cinnamon. Cut in butter or margarine with fork or pastry blender until mixture is crumbly.

FOR THE BATTER:
Place mix, milk and sugar in medium bowl. Using an electric mixer, mix on low speed until blended. Add egg and butter or margarine. Continue to mix on low speed until mixture is blended.

Spoon half of batter into a lightly greased 8x8x2-inch pan and spread evenly. Sprinkle half of streusel topping evenly over batter. Spoon remaining batter over streusel layer. Sprinkle remaining streusel over batter.

Bake 32-36 minutes or until toothpick inserted into center comes out clean. Serve warm.

VARIATIONS:

SOUR CREAM APRICOT COFFEE CAKE:
Prepare cinnamon streusel coffee cake batter as directed, substituting 3/4 cup sour cream for the milk and adding 1/2 cup chopped dried apricots. Assemble batter and streusel topping as directed. Bake at 350 degrees F 38-42 minutes.

APPLE CINNAMON COFFEE CAKE:
Prepare cinnamon streusel coffee cake batter as directed, substituting 3/4 cup sour cream for the milk and adding 1/2 teaspoon cinnamon and 1, peeled and chopped apple. Assemble batter and streusel topping as directed. Bake at 350 degrees F 38-42 minutes.

BLUEBERRY COFFEE CAKE:
Prepare cinnamon streusel coffee cake batter as directed, adding 1 cup fresh or frozen blueberries. Assemble batter and streusel topping as directed. Bake at 350 degrees F 40-45 minutes.

Makes 9 servings
Source: Krusteaz