Eileen’s Coffee Cake

  • Yield <p>12-16</p> servings

Ingredients

2 ¼ cups flour
cup sugar
½ teaspoon salt
½ teaspoon cinnamon
3/4 cup salad oil
2 tablespoons molasses
½ -- nutmeg
1 ¼ teaspoon cinnamon
½ cup oatmeal
½ cup chopped nuts (opt)
1 teaspoon baking soda
1 teaspoon baking powder
1 large egg
1 tablespoon vinegar
1 cup milk or water

Instructions

  1. In a bowl, mix together first 6 ingredients.  Remove  ¾ C of the mixture.  This will be the topping.  Add the nutmeg, cinnamon, oatmeal, and nuts; mix and set aside.
  2. To the remaining mixture, add the baking soda and baking powder.  This much can be done the night before or up to 6 weeks earlier.
  3. When ready to bake, combine the egg, vinegar, and liquid together in a small bowl, and add to the main mixture.  Blend together; mixture will still be a little lumpy.  (Also, the batter is fairly thin in consistency and will not fill your pan very high.) 
  4. Pour into a greased and floured 9"x13" baking pan.  Sprinkle the topping over the batter.  Bake at 350o oven for 25-30 minutes, or until wooden pick comes out clean.
  5. Tastes best when served warm.

 

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