Eileen’s Coffee Cake

  • Yield: <p>12-16</p> servings


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


  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.