Rosalie’s Classic Coffee Cake

I never met Rosalie, but she was one of my grandmother’s bridesmaids and she sure made a delicious coffee cake. This recipe reminds me quite a bit of Starbuck’s ClassicCoffeecake, which I’ve always enjoyed, precisely because it reminds me of Rosalie’s!

Rosalie’s Coffee Cake

Cinnamon and spice coffee cake with a nutty cinnamon streusel topping.
Servings 8 Servings
Prep Time 15 mins
Cook Time 35 mins

Ingredients

  • 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

Instructions

  • 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.
Course: Breads, Breakfast
Keyword: classic streusel coffee cake

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