Oatmeal Coffee Cake is a tasty old-fashioned coffee cake. Oatmeal for texture, pecan streusel for crunch, and molasses for sweetness.
Author:Crosby Molasses
Ingredients
Scale
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
Butter a 9”x 13” pan or line it with parchment paper
Preheat the oven to 375 F
Pour boiling water over the oats and set them aside to cool.
Cream butter and sugars until light. Beat in molasses then eggs, one at a time.
Stir in vanilla, cinnamon and then moist oatmeal.
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.
Mix together streusel ingredients with a fork or pastry blender.
Scrape batter into prepared pan and sprinkle over the streusel.
Bake for about 35 minutes, until a tester comes out with just a few moist crumbs attached.