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Mom’s Coffee Cake


  • Author: Dan Pelosi

What You'll Need

Scale
  • 3 cups flour*
  • 1/2 cup applesauce
  • 1 cup shortening or softened unsalted butter
  • 2 cups sugar
  • 1/2 tsp salt
  • 3 tsp baking powder
  • 1 cup whole milk**
  • 2 eggs
  • 1 cup oats
  • 1/2 cup brown sugar
  • 1/2 cup chopped walnuts or other nut (or no nut)
  • 3 tsp vanilla
  • 2 tsp cinnamon

* 1:1 Gluten-free All-purpose flour can be used here.

**Buttermilk or any nondairy milk


What You'll Do

  1. Preheat oven to 350º.
  2. In a large bowl, stir 3 cups flour, ½ cup applesauce, 1 cup shortening, 2 cups sugar, ½ tsp salt, 3 tsp baking powder, 1 cup milk, and 2 eggs with a wooden spoon.
  3. Split batter in half into two bowls; set one bowl aside. Fold 1 cup oats, ½ cup brown sugar, ½ cup nuts, 3 tsp vanilla, and 2 tsp cinnamon into the other bowl.
  4. Butter and flour (or baking spray) a Bundt pan very well. Or use any pan(s) with enough depth to layer your batters as indicated below.
  5. Create three layers: one half of the pale batter in the bottom, all of the brown batter in the middle, and the other half of the pale batter on top.
  6. Bake for 50-60 minutes. Cool completely on a rack, then flip out of pan.
  7. Slice and serve with coffee, of course (otherwise, what are we doing here?).

FUN VARIATIONS:

Coffee Frosting:

Add 1 cup confectioner’s sugar to small bowl. While whisking, add hot or cold coffee, LITTLE BY LITTLE, until you achieve a thick frosting. Drizzle your drizzly frosting onto the COOLED cake, allowing it to cascade down the sides.

Berry Jam Filling:

After adding the brown batter, spread 1 cup of berry (or any flavor) jam into the pan. Proceed with recipe as written above.