Servings: 12 serving(s)
Prep time: 20 minutes
Total time: 55 minutes
Cooking time: 35 minutes
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.
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.
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
- 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
- ½ cup brown sugar
- 2 tsp. flour
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- 3 Tbsp. cold butter
- 2/3 cup chopped pecans
- 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.