Jewish Coffee Cake

My Grandmother has been making this Jewish Coffee Cake for decades. Unfortunately, I learned about this recipe after she died, and I never got the chance to ask her where she learned this recipe, or who she got it from. She wasn't Jewish, and my mother and I don't know why this recipe is called "Jewish Coffee Cake". All we know is that it's DIVINE! It's moist, sweet, indulgent, and impressive enough to serve to any guest popping in for a chat and cup of tea. Recipes like this make me wonder why I ever purchased box cake mixes. Cakes are easy to make, and so cheap! Baking from scratch is a sweet way to show someone that you care enough about them to take the extra 15 minutes to make something special. 

Ingredients:
1 Stick softened salted butter
1 C. white sugar
2 eggs
1 C. buttermilk
1 tsp. Vanilla extract
2 C. AP flour
1 tsp. baking powder
1 tsp. baking soda


For the streusel: 
1/2 C. brown sugar
1/2 C. chopped nuts
1 tsp. cinnamon 

Instructions:
1) Preheat oven to 350. In large bowl or standing mixer, combine and beat butter, white sugar, eggs, buttermilk, and vanilla for 2 minutes. 
2)In separate bowl, sift together flour, baking powder, and baking soda. 
3) Gradually add dry ingredients to wet ingredients, and mix until completely combined. 
4) In a small bowl, combine streusel ingredients, and set aside. 
5) Pour 1/2 the batter into a greased bunt pan. 
6) Add half the streusel mix on top of batter. 
7) Top with remaining batter, then sprinkle remaining streusel mix on top. *
8) Bake for 40-50 minutes, or until a toothpick comes out with moist crumbs or clean.

Cool, cut, serve, and enjoy!
Serves at least 8

*It may seem like a small amount of batter for a standard sized bunt pan, but don't worry! The cake expands a great deal when baking in the oven.*

Look at that crumbly topping. God Bless America.