Coffee & Cinnamon Streusel Cake

STREUSEL TOPPING

• 1/2 cup unsalted butter, softened
• 3/4 cup light-brown sugar
• 2 eggs, beaten
• 1 cup self-rising flour
• 1 tsp ground cinnamon
• 1 TBS plus 1 tsp milk
• 2 tsp strong brewed coffee

CAKE

• 1/2 cup all-purpose flour
• 2 TBS unsalted butter
• 1/3 cup light-brown sugar
• 2 tsp Brown & Jenkins "Cookin' with Coffee" powder
• 1/4 cup finely chopped hazelnuts

DIRECTIONS

1. Preheat oven to 350F. Lightly grease a deep 8-inch loose-bottom fluted flan pan.
2. To make streusel topping, sift flour into a bowl. Cut in butter, then stir in sugar, coffee granules and chopped nuts. Set aside.
3. To make cake, in a bowl, cream butter and sugar until light and fluffy. Gradually beat in eggs. Sift in flour and cinnamon; fold in gently.
4. In a small bowl, mix milk and coffee; fold into cake mixture. Turn into prepared pan, sprinkle with streusel topping and bake in oven 30 minutes or until firm.
5. Dust with sifted powdered sugar and serve.