Jewish Coffee Cake
My staple coffee cake. Easy, moist and delicious. Always a winner.
Servings 9
Ingredients
- 3 1/4 cups flour
- 1 cup dark brown sugar
- 1 1/3 cups white granulated sugar
- 1/2 cup plus 2 tablespoons vegetable oil
- 1 1/4 cups buttermilk
- 1 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 cup coarsely chopped nuts walnuts or pecans
- 1 stick butter melted
Instructions
- With wooden spoon, mix together both sugars and flour.
- (Reserve 1 1/2 cups of this flour/sugar mixture for making the topping later.)
- To remainder of flour/sugar mixture:
- Stir in vegetable oil and buttermilk.
- Stir in nutmeg, baking soda, salt and baking powder.
- Place batter in greased 9 X 13 baking pan.
- Topping:
- Separately, mix together reserved 1 1/2 cups sugar/flour mixture, cinnamon and chopped nuts.
- Sprinkle on top of batter.
- Melt butter, and spoon evenly over topping.
- Bake at 350 degrees for 35 minutes, or until cake tester comes out clean.
Notes
Don't have buttermilk? Add 4 teaspoons of vinegar to the milk. Let sit for 5 minutes and use as buttermilk in the recipe.
It's not a typo: this recipe does not call for eggs!
Remember to reserve the 1 1/2 cups sugar/flour mixture for the topping.
This freezes well if you're lucky enough to have leftovers.
I use freshly grated nutmeg in this recipe.
Use pecans or walnuts for the topping. I used pecans.
It's not a typo: this recipe does not call for eggs!
Remember to reserve the 1 1/2 cups sugar/flour mixture for the topping.
This freezes well if you're lucky enough to have leftovers.
I use freshly grated nutmeg in this recipe.
Use pecans or walnuts for the topping. I used pecans.