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 is 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. It’s 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.

 

 

 

Molasses crumb cake recipe

Molasses crumb cake recipe

 Looks like this might be a weekend to hunker down and do some baking. Or drink tea and read the paper. Or build an ark.

The forecast is calling for up to 120 mm rain over the next couple of days so we won’t be doing much outside.

A weekend inside isn’t a bad thing.

Molasses crumb cake

 When I was little rainy weekends were always a ball. We’d make molasses pull taffy and bakers clay, play day-long games of Monopoly and eat Campbell’s tomato soup with grilled cheese for lunch.

Mom would be baking away while we played in the kitchen and they’re be time for an afternoon snack.

A molasses crumb cake would make a good snack on a rainy Saturday afternoon. It’s a modest coffee cake but the crumb mixture on top makes if feel a little special.

Molasses crumb cake recipe

The original recipe said it made 20 servings which made me laugh. Baked in a 9”x13” pan it’s a good sized cake but I wouldn’t plan to get 20 servings out of it.
The recipe is from http://www.philly.com/

 

Molasses Crumb Cake recipe

  • 4 cups flour
  • 2 cups sugar
  • 1 cup butter, room temperature, cut into cubes
  • 2 cups boiling water
  • 1 tablespoon baking soda
  • 1 cup Crosby’s Fancy Molasses
  1.  Grease a 9”x13” pan or line it with parchment paper.
  2. In a large bowl combine flour and sugar.
  3. Cut in the butter using two knives, a pastry blender, or your fingers.
  4. Reserve one cup of crumbs for the topping.
  5. In a separate bowl, add the baking soda and molasses to the boiling water.
  6. Stir until fizzy.
  7. Pour the liquid mixture into the bowl with the butter, flour, and sugar. Stir to combine.
  8. Pour combined mixture into the prepared pan.
  9. Top with the reserved crumb mixture.
  10. Cook for 40-45 minutes at 350 F or until a tester comes out clean.

If you like big, easy cakes that can feed a crowd try our chocolate gingerbread recipe

Chocolate Gingerbread

 

One more thing…

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Here’s to eating well, everyday,

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