Recipe: Streusel Coffee Cake - 2 recipes (crumb-topped coffee cakes using oil)

Hi Janet! Here are a couple of recipes for you to check out. I haven't tried either one, but it looks like the first is an old recipe from Crisco. The second recipe is from a vintage community cookbook but I don't know the name of it. I hope one of these is it! - Happy Baking, Betsy

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STREUSEL COFFEE CAKE

FOR THE BATTER:
3/4 cup white granulated sugar
1/3 cup Crisco vegetable oil
1 egg
1/2 cup milk
1 1/2 cups sifted regular flour
2 tsp. double-acting baking powder
1/2 tsp. salt

FOR THE STREUSEL TOPPlNG:
1/2 cup light brown sugar
2 tbsp. regular flour
2 tsp. ground cinnamon
2 tbsp. Crisco vegetable oil
1/2 cup finely chopped walnuts

TO PREPARE THE CAKE BATTER:
Combine white sugar, oil and egg. Add milk and beat thoroughly; set aside.

Combine flour, baking powder and salt; add to egg mixture and beat until smooth. Spread in a greased (9-inch) square baking pan; set aside.

With a fork, combine all the ingredients for the streusel topping. Sprinkle over the batter.

Bake at 375 degrees F for 30-35 minutes.

Makes one (9-inch) square cake

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COFFEECAKE

FOR THE CAKE:
1 1/2 cups all-purpose flour
3/4 cup sugar
2 1/4 tsp. baking powder
3/4 tsp_ salt
1/4 cup oil
3/4 cup milk
1 egg
FOR THE TOPPlNG:
1/3 cup brown sugar
1/4 cup flour
1/2 tsp. ground cinnamon
3 tbsp. butter

Heat oven to 375 degrees F. Grease square (8x8x2-inch) baking pan.

TO PREPARE THE BATTER:
Mix all ingredients for the cake batter together with a wooden spoon. Beat vigorously 1/2 minute. Spread batter in pan; set aside.

TO PREPARE THE TOPPING:
Using a pastry blender, mix topping ingredients together until crumbly. Sprinkle topping over the batter.

Bake at 375 degrees F for 25-30 minutes or until toothpick inserted in center comes out clean.

Makes 1 (8x8-inch) cake, 9-12 servings