This was my mom’s go-to Sunday coffee cake and, as my wonderful husband just said “it is addictive.  Easy to make and even easier to eat.  It is so much better than a commercial out-of-the-box cake and really doesn’t take anytime at all to make.  I make a big batch of the Crumb Topping and keep it in the freezer so the entire process takes only a few minutes to put the cake together.  It can bake while you make the beds and throw a morning’s load of wash in.  And, oh! the aroma that will wake everyone up to sweet thoughts. You can add dried fruit or berries to the batter, but it is totally unnecessary.

Makes one 9-inch cake

6 tablespoons unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
2 cups sifted all-purpose flour
2 teaspoons ground cinnamon
 1½ teaspoons baking powder
 ¼ teaspoon salt
 1 cup milk
 1 cup raisins, dried cranberries or cherries, or fresh blueberries, optional
 Crumb Topping (recipe follows)
 Preheat the oven to 350ºF.
 Butter and flour a 9-inch round cake cake (or use nonstick vegetable spray such as Baker’s Joy).  Set aside.

Place the butter in the bowl of a standing electric mixer fitted with the paddle.  Begin beating on low to soften; then, add the sugar and beat on medium until light and fluffy.  Add the eggs, one at a time, beating well after each addition.
Combine the flour, cinnamon, baking powder, and salt and add to the creamed mixture, alternately with the milk, beating just until well-blended.  If using the fruit or berries, fold them into the batter now.
Pour into the prepared pan, smoothing the top with an offset spatula (or whatever implement you have handy).  Sprinkle the topping evenly over the batter.
Transfer to the preheated oven and bake for about 40 minutes or until a cake tester inserted into the center comes out clean.
Remove from the oven and set on a wire rack to cool for about 15 minutes before cutting into serving pieces.

    Crumb Topping

    1 cup walnut pieces
    1 cup brown sugar
    ¼ cup all-purpose flour
    1 tablespoon ground cinnamon
    ¼ cup chilled unsalted butter, cut into pieces

Combine the nuts, brown sugar, flour, and cinnamon in the bowl of a food processor fitted with the metal blade.  Process to just combine.  Add the butter and process, using quick on and off turns, to just crumbly.  Use as directed or place in a resealable plastic bag, seal, label, and freeze for later use.

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