Preheat oven to 350 degrees F.
In a bowl sift flour, baking powder and salt
In your mixer bowl cream butter and sugar being sure not to whip too much air into the batter. Add your eggs & vanilla extract and combine well.
Add the dry ingredients to the creamed mixture alternately with the milk. Start and end with the dry ingredients. Don’t over mix.
Grease and Flour a 9 by 12 inch pan. Spread your batter in the pan
Cover the top with fresh fruit. We love blueberries!
Combine the flour, brown sugar, cinnamon in a bowl and cut the butter in with a fork or pastry cutter until it makes a nice crumble. Add those nuts and incorporate them into that gorgeous mix.
Scatter the streusel on top of the cake over the fruit
Bake at 350 degrees F for 50-60 minutes until a toothpick comes out clean. For our oven it is just about 60 minutes on the nose. It is always better to start checking early than to test too late and wind up disappointed.
Pull it out of the oven when it is done and fill your home with the warm smell of coffee cake goodness! Let it cool for 10-15 minutes before cutting into it if you can hold out that long. This cake keeps well and also freezes really well. (This we discovered after the boys left home and treats like this last longer than a day or two.)