Cinnamon and brown sugar form a crunchy topping that sits and settles into a spiced cake, making a perfect accompaniment to your favorite hot beverages. Bake this Cinnamon Streusel Coffeecake for your next breakfast, brunch, or tea.
Preheat the oven to 350 °. Grease a 9x13 baking pan or a 9-inch springform pan.
In a large mixing bowl, combine the sugar and oil. Mix in the egg and vanilla until smooth. Stir in the milk.
Add the flour, baking powder, cinnamon, nutmeg, and salt. Blend just until mixed. Spoon into the prepared pan.
In a small bowl, combine the topping ingredients and sprinkle them over the batter.
Bake for 20 to 25 minutes or until a tester comes out clean. Cool on a rack slightly before serving.
To freeze: The cooled cake can be wrapped in double layers of foil or plastic wrap and stored in the freezer, up to 2 months. Thaw, wrapped, at room temperature before serving.To make as a mix: Take two small bags and a large ziptop bag or container. Label the larger with the wet ingredients and the baking instructions. Measure out the sugar into one small bag, the topping ingredients into the second, and the other dry ingredients into the larger bag. Seal and store until ready to use.