Recipe: Streusel Coffee Cake Mix
Description: A recipe for a Streusel-topped coffeecake mix. This mix can be used to prepare *three* 9-inch coffeecakes. Each coffeecake serves 9.
Ingredients: [{"text": "4 1/2 cups flour"}, {"text": "2 1/4 cups sugar"}, {"text": "2 tablespoons baking powder"}, {"text": "1 1/2 teaspoons salt"}, {"text": "3/4 cup brown sugar, packed"}, {"text": "3 tablespoons flour"}, {"text": "1 tablespoon cinnamon, ground"}, {"text": "1/4 teaspoon nutmeg, ground"}, {"text": "1 1/2 cups pecans, chopped"}, {"text": "1 egg, beaten"}, {"text": "1/2 cup milk"}, {"text": "1/4 cup vegetable oil"}, {"text": "1 tablespoon butter, melted"}]
Instructions: To prepare the mixes: Combine the cake mix ingredients; set aside. Combine the first four Streusel ingredients; add pecans. Store both mixes in separate airtight containers in a cool dry place for up to 6 months. Yield: 3 batches (6 cups of cake mix, 2 1/4 cups of streusel).
To prepare coffee cake: In a mixing bowl, combine 2 cups of cake mix, egg, milk and oil; mix well. Pour into a greased 9-in. square baking pan.
Combine 3/4 cup streusel mix and butter; sprinkle over batter.
Bake at 375&deg;F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 9 servings per batch.
