STREUSEL COFFEE CAKE

Streusel (below)
2 cups all-purpose" or unbleached flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup margarine or butter, softened
1 cup milk
1 egg

Heat oven to 350 degrees: Grease square baking pan, 9x9x2 inches. Prepare Streusel. Beat remaining ingredients in large mixer bowl on low speed 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Spread half of the batter in pan; sprinkle with half of the Streusel. Top with remaining batter; sprinkle with remaining Streusel. Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes.
1 coffee cake (9 servings).

Variations
Blueberry Coffee Cake: Omit Streusel. Spread half of the batter in pan; sprinkle with 1 cup fresh or frozen blueberries, thawed and well drained. Top with remaining batter; sprinkle with 1 cup fresh or frozen blueberries. Bake about 45 minutes. While warm, drizzle coffee cake with mixture of 1 cup powdered sugar, 1 teaspoon grated lemon peel and 1 to 2 tablespoons lemon juice.

Orange Coffee Cake: Substitute 1/2 cup orange juice for 1/2 cup of the milk. Beat in 2 to 3 tablespoons grated orange peel.

Raisin-Spice Coffee Cake: Beat in 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground allspice. Stir 1/2 cup raisins into batter.

Streusel
1/2 cup chopped nuts
1/2 teaspoon ground cinnamon
1/3 cup packed brown sugar
3 tablespoons cold margarine or butter
1/4 cup all-purpose or unbleached flour

Mix all ingredients until crumbly.