1 1/2 c. self rising flour
1/2 c. sugar
1 slightly beaten egg
1/2 c. milk
3 tbsp. cooking oil or shortening, melted
1/2 c. sugar
1/4 c. self rising flour
1/2 tsp. ground cinnamon
2 tbsp. butter
1/4 c. chopped nuts

Preheat oven to 375 degrees. Grease 9 x 1 1/2 inch round, 8 x 8 x 2 inch round or 11 x 7 x 1 1/2 inch baking pan. In mixing bowl stir together the 1 1/2 cups flour and 1/2 cup sugar. In another bowl combine egg, milk, and oil. Gently push flour mixture against edges of bowl to make a well in the center. Add egg mixture all at once. Stir just until moistened. OVERMIXING CAUSES TOUGH, HEAVY TEXTURE AND HOLES OR TUNNELS. Pour batter into prepared pan.

STREUSEL TOPPING:

In mixing bowl, combine the 1/2 cup sugar, 1/4 cup flour and cinnamon. Cut in butter with pastry blender or blending fork until mixture resembles cornmeal. Stir in nuts. Sprinkle mixture over batter in pan. Bake at 375 degrees for 20-25 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack. Makes 8-9 servings.

OPTIONS:

Place 1/2 the batter in the prepared pan and top with one of the following: blueberries, peaches, cooked apples, cherries. You can use either canned fruit or pie filing. Personally, I like the pie filling better.

It's good to make an icing drizzle for this coffee cake on top of the streusel topping.