Coffee Cake
Coffee cake seldom contains coffee, but was originally made to eat with your coffee as a snack or dessert. This light and fluffy coffee cake will certainly complement your morning coffee or afternoon tea.
INGREDIENTS | SERVES 6
- ½ cup vegetable oil
- ¾ cup sugar
- 1 egg
- ½ cup milk
- 1½ cups flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- ¼ cup brown sugar
- 1 teaspoon flour
- 1 teaspoon cinnamon
- ½ cup chopped pecans
Freezing Day
Mix together oil and sugar. Add egg and milk, and mix.
In a separate bowl, sift together flour, baking powder, and salt.
Add flour mixture to egg mixture a little at a time and mix well.
In separate bowl prepare topping by mixing the vanilla extract, butter, brown sugar, teaspoon of flour, cinnamon, and nuts.
Pour coffee cake batter into a greased 9″ × 9″ pan. Add topping.
Bake at 350°F for 35 minutes or until edges are browned and a knife inserted in the center comes out clean.
Cool, wrap with plastic wrap, and freeze.
Reheating Instructions
Defrost coffee cake at room temperature for 1–2 hours and serve at room temperature.
PER SERVING
Calories: 458 | Fat: 31g | Protein: 3.5g | Sodium: 184mg | Carbohydrates: 44g | Fiber: 2g
