Prep 15 mins
Cook 30 mins
This is the best coffeecake I've ever had! So easy to make and always a hit. Not sure if it is really grandma's recipe or if she got it somewhere.
- 177.44 ml vegetable oil
- 532.32 ml flour (I use all purpose and it turns out fine)
- 1.23 ml salt
- 7.39 ml cinnamon
- 236.59 ml brown sugar
- 177.44 ml granulated sugar
- 4.92 ml baking soda
- 4.92 ml baking powder
- 236.59 ml buttermilk (the dry buttermilk found in the baking section of the store will work, just follow the package instr)
- 1 egg, slightly beatten
- 118.29 ml walnuts, chopped
- Preheat oven to 350 degrees.
- Mix flour, salt, and 1/2 teaspoon of cinnamon into a large mixing bowl. Add sugar and oil and mix on medium speed until well blended and feathery.
- Remove 3/4 cup of this mixture and put in a smaller mixing bowl for the topping. Add walnuts and remainder of cinnamon to the contents of the smaller bowl for the topping, mix well and set aside for later.
- To remaining mixture (not the topping) add baking soda, baking powder, egg and buttermilk. Mix until smooth, this is the coffeecake batter.
- Spoon the cake batter into a buttered 9 x 13 baking dish. Sprinkle the topping over the cake batter and press lightly with fingers. Bake at 350 degrees for 25 - 30 minutes.
I made this for my DH to take to work, so I did not get to enjoy this. They all gave it 5 stars. I will make this again for sure.
Delicious!!!! This gets 5 stars for the great results and taste!!! The only thing I would change with this recipe is the way it is written. I would write the ingredients in order as they are in the Directions. I would suggest that the Directions say to add the sugars, in #2. My topping mixture, from #2 of the directions, didn't get feathery, it was clumpy but well blended. Mine did take 30 mins+ to get completely done. The only changes I made was that I made my own buttermilk (1 tab. lemon juice with one cup milk) and used pecans. Thanks Busy Lindsay for a wonderful recipe. Made for Spring PAC 2008.