Thursday, March 22, 2018

Cabin Cooking: Streusel Coffee Cake with Cinnamon Pecan Crumb Topping

Wayne and I don’t go shopping before we return to our cabin after a long trip. It makes a travel day easier, and we have lots of food in our pantry to tide us over. Two things that make this method difficult are fresh foods and breakfasts. Our garden helps fill the gap for fresh food. For breakfast we make things from scratch.

Today I made coffee cake to go with our morning brew. I went through my recipe books but didn't find one I liked, so I went online (thanks to Xplornet) and picked one by Diana Rattray from the spruce Eats.

Streusel Coffee Cake with 
Cinnamon Pecan Crumb Topping


For the Topping:
1/2 cup brown sugar
1/4 cup sifted flour
1/4 cup butter or margarine
1 teaspoon cinnamon
1/4 cup chopped pecans

For the Cake:
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
3/4 cup granulated sugar
1/3 cup melted butter or margarine
1/2 cup milk
1 teaspoon vanilla extract


Heat oven to 325 F. Butter and flour an 8 or 9-inch pan.

Prepare the topping:

Combine brown sugar, flour, chopped pecans and cinnamon.

Cut in room temperature butter with a whisk until the streusel is crumbly. Set aside.

Prepare the cake:

In a bowl blend flour, baking powder and salt with a whisk.

In another bowl. Lightly beat the egg then blend in sugar and melted butter. Add the milk and vanilla and mix well.

Stir in flour mixture until well blended.

I did all of my mixing with a whisk because I don't have a mixer due to our off-the-grid electrical system. The original recipe called for an electric mixer to blend the batter.

Spread the batter in the prepared baking pan. Sprinkle the streusel topping over the batter. Cut in with a knife.

Bake in a preheated oven for 25 to 30 minutes, or until a toothpick comes out clean.

Partially cool in the pan. Cut into squares while still warm.

In addition to serving this rich coffee cake for breakfast you can serve it as a dessert with whipped cream or a scoop of ice cream. Don't you just love something that gives you double a duty?

What do you do about shopping when you came home from a trip away from home? -- Margy


  1. Sounds good Margy! When we were full-time RVers travel was so easy -- we just took our whole pantry and freezer with us wherever we went .... Even after 10 years, I still don't feel quite adjusted to our bi-coastal life style . We have to empty the frig completely when we leave, check expiration dates on pantry stuff ... give things away. And then come back to empty refrigerators and very light cupboards. Of course thankfully for poor planner me we live where it is easy to restock the cupboards. (It's just that, as you say, it is the last thing you want to do when you return from traveling.) I may get it all figured out one of these years.

    1. Our travels are mainly between Powell River and Bellingham, Washington. We stay in Bellingham less often so I have just a few staples there. Our supplies in Powell River are extensive, so it is easier to come home here and live off our pantry. I can understand how it is much harder for you staying in one place much longer, then traveling to the other. - Margy

  2. I am craving for your coffee cake.

    1. Right about now so am I. In Tofino with Yvonne before we get ready for the art show. - Margy

  3. This is ironic, as I just wrote about our marathon into the city! Our quarterly appointment

    1. Marathon trips can really tire you out. - Margy


We welcome your comments and questions. - Wayne and Margy