Rosalie’s Coffee Cake
I never met Rosalie, but I wish I had! She was one of my grandmother’s bridesmaids and she sure made a delicious coffee cake. My grandmother would be turning 117 this summer, so this recipe has been around for quite a while! The recipe is very easy to make and reminds me quite a bit of Starbuck’s Classic Coffeecake, which I’ve always enjoyed precisely because it reminds me of good old Rosalie’s! This recipe calls for oil instead of butter, which keeps it very moist.
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 cups flour sifted
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2/3 cup canola oil
- 3/4 cup finely chopped walnuts or pecans
- 2 beaten eggs
- 1 cup sour milk milk with 1 teaspoon vinegar mixed into it
- 1 teaspoon baking soda
- Grease or spray an 8-inch square baking dish with Pam. Set aside. Preheat oven to 350 F (325 if using a glass baking dish).
- In a large mixing bowl, combine all dries and stir until well blended. Add oil and mix well. Set aside one cup of mixture along with 3/4 cup chopped nuts for topping.
- To main batter, add 2 beaten eggs, 1 cup sour milk (add 1 teaspoon cider to milk to make it sour), and 1 teaspoon baking soda. Mix well with a whisk to smooth out batter. Spread batter in 8×8 inch metal or glass baking dish. Sprinkle topping generously over top.
- Bake at 350 degrees 30-35 minutes, or until a cake tester comes out of center clean. I use a glass baking dish, so I bake this coffee cake at 325 degrees for 30 minutes.