August 19, 2010

Streusel Carrot Coffeecake

1-1/4 cups all purpose flour
1 cup sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/2 cup. vegetable oil
2 eggs, beaten
1 medium carrot, peeled and shredded

Streusel Topping:


1/3 cup. crunchy peanut butter
2/3 cup. lightly packed brown sugar
2 T. butter or margarine, softened
1/3 cup all purpose flour
1/2 tsp. freshly grated nutmeg
1/4 cup. coarsely chopped peanuts

  Greased a 9 inch spring-form pan. Prepare topping;set aside. Preheat oven to 350 F. In a large bowl, stir together flour, sugar, baking soda, and cinnamon. Add oil, eggs and carrot. Beat with an electric mixer at medium speed 2 minutes, Spoon batter into prepared pan. Spoon topping over top. Bake about 35 minutes or until edges begin to pull away.
   Cool cake on a wire rack about 5 minutes. Remove spring form ring, cut into wedges and serve warm.
Makes 6 to 8 servings.

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