Eileen's Coffee Cake

I have made this coffee cake for over 30 years.  It is adapted from an old Sunset recipe, but I have changed and adjusted it so the recipe is now truly mine.  My students used to make a "cake mix" (through step 2 of the recipe) for the 8 x 8" size to give as gifts to their parents for the holidays.

See notes below to bake in 9”/13” pan.

Base:
            1 1/4 C flour
            3/4 C sugar
            1/4 tsp cinnamon
            1/2-1 Tbsp molasses
            1/3 C salad oil
Topping:
            1/4 C oatmeal
            1/2 tsp cinnamon
            1/4 tsp nutmeg (opt)
            1/4 C chopped nuts (opt)
Batter:
            1/2 tsp baking soda
            1/2 tsp baking powder

            1 egg
            1/2 C milk or water
            2 tsp vinegar

            In a bowl, mix together first 6 ingredients.  Remove an amount equal to the oil that was added.  (1/3 C)  This will be for the topping.  Add the nutmeg, cinnamon, oatmeal, and nuts; mix and set aside.

            To the remaining mixture, add the baking soda and baking powder.  This much can be done the night before or up to 6 weeks earlier.

            When ready to bake, combine the egg, vinegar, and liquid together in a small bowl, and then add to the main mixture.  Blend together; mixture will still be a little lumpy.  (Also, the batter is fairly thin in consistency and will not fill your pan very high, either.)  Pour into a greased and floured 8 x 8" baking pan.  Sprinkle the topping over the batter.  

Bake at 350^o oven for 25-30 minutes, or until wooden pick comes out clean.

Tastes best when served warm.

*To make in a 9 x 13" pan, double everything EXCEPT: use 2 1/4 C flour, and only 1 egg.