Wesson Oil Coffeecake Recipe - Cooking Index
Wesson Oil Coffeecake Recipe - Cooking Index
| 2 1/2 cups | 156g / 5.5oz | Flour |
| 1 cup | 160g / 5.6oz | Brown sugar - (packed) |
| 3/4 cup | 148g / 5.2oz | Granulated sugar |
| 1 tablespoon | 15ml | Ground cinnamon |
| 3/4 cup | 177ml | Oil |
| 1 teaspoon | 5ml | Baking powder |
| 1 teaspoon | 5ml | Baking soda |
| 1 | Egg | |
| 1 cup | 237ml | Buttermilk |
| 1 cup | 146g / 5.1oz | Chopped walnuts |
Heat the oven to 350 degrees. Grease and flour a 9-inch round cake pan.
Combine the flour, brown sugar, granulated sugar, cinnamon and oil in a large bowl, mixing well. Remove 3/4 cup and set aside.
Whisk together the baking powder, baking soda, egg and buttermilk in a small bowl. Let stand 5 minutes. The mixture should about double in size and be a bit bubbly. Blend it into the flour mixture. Pour the batter into the cake pan.
Mix the walnuts with the reserved 3/4 cup topping and sprinkle over the top. Bake the cake for 10 minutes, then reduce the heat to 325 degrees and bake until a toothpick inserted in the middle comes out clean, 45 minutes. Cool the cake on a wire rack 10 minutes before cutting. Serve warm.
This recipe yields 8 servings.
Each serving: 621 calories; 256 mg sodium; 27 mg cholesterol; 32 grams fat; 3 grams saturated fat; 80 grams carbohydrates; 8 grams protein; 2.52 grams fiber.
Source:
The Los Angeles Times, 12-16-2001
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.