Eileen’s Coffee Cake
- Yield: <p>12-16</p> servings
Ingredients
- 2 ¼cups flour
- 1½cups 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
Instructions
- 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.
- 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.
- 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.)
- 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.
- Tastes best when served warm.