Italian Coffee Cake

February 14, 2018

This recipe comes from a Mennonite Cookbook called, “Favorites from our Kitchens” and known locally and endearingly as “Janet Rohrer’s cookbook.” This recipe was submitted by Janet’s sister, Elsie Terry, (and several others)  who said the recipe was given to her in 1963. 



Small (Large amounts in parenthesis makes enough for a 12X17 pan.) 


2 1/2 cups (3 3/4 cups) flour

3/4 cup (1 1/4 cup) sugar

1 cup (1 1/2 cup) brown sugar

1 teaspoon (1 1/2 teaspoon) salt

3/4 cup (1 1/4 cup) oil (can use olive or grape seed)

1 egg (2 eggs) beaten

1 teaspoon (1 1/2 teaspoon) nutmeg

1 teaspoon (1 1/2 teaspoon) baking powder

1 cup (1 1/2 cup) buttermilk or thinned plain yogurt

1 teaspoon (1 1/2 teaspoon) baking soda

1 teaspoon (1 1-2 teaspoon) cinnamon 

3/4 cup chopped nuts 


Method: Mix flour, sugar, brown sugar, salt, and oil in a bowl to form crumbs. Reserve 3/4 cup crumbs. To remaining crumbs, add egg, nutmeg, and baking powder. Stir soda into buttermilk. Add to batter and mix well, but leaving some lumps. Pour into greased and floured 10X15 or (large amount 12X17) pan. Mix cinnamon into reserves crumbs and sprinkle over batter. Too with chopped nuts. Bake at 350 degrees for 20-25 minutes. (May substitute one cup flour with whole wheat flour.) 






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