Oatmeal Brown Sugar Coffee Cake with Pecan Streusel

Servings: 12 serving(s)

Prep time: 20 minutes

Total time: 55 minutes

Cooking time: 35 minutes

Take me to the recipe

oatmeal brown sugar coffee cake is moist and wholesome

Oatmeal Brown Sugar Coffee Cake is an old-fashioned coffee cake with wholesome substance.

I buy rolled oats in 8 kg bags. We eat porridge pretty much every morning so buying in bulk is the simplest way to keep the cupboard stocked.

I love how porridge is warming and sticks to your ribs, but there’s also something about the texture that is especially appealing. When I was growing up my dad loved cream of wheat but I always preferred breakfast food with more oomph. So porridge it is.

oatmeal brown sugar coffee cake is moist and wholesome

It’s my love of oatmeal that drew me to this recipe in the first place. In fact, may be I should have called this recipe porridge cake. With its comforting texture and feeling of substance, this is a coffee cake that stays with you. A cake that is earthy and wholesome.

oatmeal brown sugar coffee cake is moist and wholesome

This recipe is adapted from the Debora Madison classic, Vegetarian Cooking for Everyone. It’s an enormous book full of excellent recipes with a particularly good collection of baking recipes. (I’ll soon share her recipe for buckwheat flapjacks.)

Oatmeal Brown Sugar Coffee Cake Recipe

Ingredients:

  • 1 cup old-fashioned rolled oats
  • 1 ½ cups boiling water
  • ½ cup butter
  • ½ cup brown sugar
  • ½ cup white sugar
  • 3 Tbsp. Crosby’s Fancy Molasses
  • 2 eggs, room temperature
  • 1 ½ tsp. vanilla
  • 1 tsp. cinnamon
  • 1 ½ cups flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt

Pecan Streusel

  • ½ cup brown sugar
  • 2 tsp. flour
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • 3 Tbsp. cold butter
  • 2/3 cup chopped pecans

Instructions:

  1. Butter a 9”x 13” pan or line it with parchment paper
  2. Preheat the oven to 375 F
  3. Pour boiling water over the oats and set them aside to cool.
  4. Cream butter and sugars until light. Beat in molasses then eggs, one at a time.
  5. Stir in vanilla, cinnamon and then moist oatmeal.
  6. Whisk together flour, baking powder, baking soda and salt. Using a wooden spoon or rubber scraper, stir dry ingredients into wet. Combine well but don’t over mix.
  7. Mix together streusel ingredients with a fork or pastry blender.
  8. Scrape batter into prepared pan and sprinkle over the streusel.
  9. Bake for about 35 minutes, until a tester comes out with just a few moist crumbs attached.

 

 

 

6 thoughts on “Oatmeal Brown Sugar Coffee Cake with Pecan Streusel

  1. smittylucy says:

    want nutritional information on the coffee cake please I am a weight watcher …thank you

    1. Hi Lucy, the nutritional information for the molasses can be found on our website, following the link: http://www.crosbys.com/nutritional-info/

  2. Carol Barnes says:

    such a beautiful recipe. I love your recipes, you have such an enviable job! I adore molasses, and baking and you could not do better than what you do. Amazing and delicious dishes.

    1. Thank you very much, Carol

  3. Rose says:

    Can this recipe be doubled and baked in a Bundt pan?

    1. Bridget Oland says:

      Hi Rose,
      Because this is a large cake to begin with (9 x 13″ pan) I haven’t ever doubled it. And I haven’t tried baking it in a bundt pan either. The crumb isn’t as fine as other coffee cakes that I have baked in a bundt pan so it may not come out of the pan super clean.

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