Delicious Coffee Cake with Nutty Crumb Streusel

Serves 12 People

For the streusel:

Cooking spray
all-purpose flour    1 cup 
walnuts (3 ounces), coarsely chopped       1 cup 
packed light brown sugar             3/4 cup 
ground cinnamon                   1 1/2 teaspoons
salt    1/8 teaspoon 
cold unsalted butter, cubed          8 tablespoons (1 stick) 

 For  Cake:

all-purpose flour    3 cups 
granulated sugar           1 3/4 cups 
baking powder      1 1/2 teaspoons 
salt                  3/4 teaspoon 
eggs   4 large sizw
canola oil, or melted and cooled unsalted butter  3/4 cup 
whole milk          1 cup 
vanilla extract          1 tablespoon 

For Glaze:
powdered sugar   1 cup 
whole milk             2 tablespoons 

Set a rack in the middle of the oven and heat to 350°F. Line a 9x13-inch baking pan with a parchment paper sling that hangs over the 2 long sides. Coat with cooking spray; set aside.

Streusal:

Mix the flour, walnuts, dark colored sugar, cinnamon, and salt together in a medium bowl. Fuse the chilled, cubed margarine with your fingertips until the point when you have little to medium-sized bumps and none of the flour-sugar blend stays dry; put aside.

Cake:

Whisk the flour, sugar, baking powder, and salt together in a large bowl. Add the eggs, oil or butter, milk, and vanilla and mix with an electric hand mixer on medium speed until smooth, about 3 minutes.

Pour half of the batter into the pan and spread into an even layer. Sprinkle half of the streusel over the batter. Pour in the rest of the batter evenly over top, then distribute the remaining streusel over the top.

Bake until the cake is lightly browned and springs bake when gingerly pressed with a finger, 30 to 40 minutes.

Cool on a wire rack for 15 minutes. Grasping the parchment paper sling, remove the cake from the pan and cool completely before glazing.

Stir the powdered sugar and milk together in a small bowl until smooth. Drizzle the glaze over the cooled cake. Wait 10 minutes for the glaze to harden before cutting and serving.