Rosalie’s Coffee Cake
Cinnamon and spice coffee cake with a nutty cinnamon streusel topping.
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 8x8 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.
