Whole Wheat Walnut Crumb Cake

Streusel:

1 cup chopped walnuts or pecans
1/3 cup firmly packed brown sugar
1 teaspoon cinnamon

Cake

2 cups Pillsbury BEST© Whole Wheat Flour
1 cup sugar
3 teaspoons baking powder
½ teaspoon salt
1 cup milk
1/3 cup margarine or butter, softened
1 egg

Glaze:

¾ cup powdered sugar
1 to 2 tablespoons water

Heat oven to 350°F. Grease and flour two 8 or 9-inch round cake pans.* In small bowl mix all streusel ingredients until well-blended; set aside.

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and remaining cake ingredients at low speed until moistened; beat 2 minutes at medium speed. Spread about ¾ cup of batter in each greased and floured pan; sprinkle ¼ of streusel mixture evenly over batter in each pan. Carefully spread remaining batter over streusel in each pan; sprinkle with remaining streusel mixture.

Bake at 350°F for 20-30 minutes or until toothpick inserted in center comes out clean. Cool slightly. In small bowl, combine powdered sugar and enough water for desired drizzling consistency; blend until smooth. Drizzle over warm cakes.
Two cakes; 6-8 servings each.

*Cake can be baked in 13x9inch pan. Spread half of batter in greased and floured pan; sprinkle half of streusel mixture evenly over batter. Carefully spread remaining batter over streusel; sprinkle with remaining streusel mixture. Bake at 350°F for 25-35 minutes or until toothpick inserted in center comes out clean.