Grandma’s Cinnamon Oatmeal Coffee Cake

Grandma’s Cinnamon Oatmeal Coffee Cake

With the title of “coffee cake” you would assume this recipe includes coffee, oddly enough it does not. This Victorian classic got its name from being served with coffee for breakfast. “Coffee cake” became a common term around 1879 according to Stuart Berg Flexner in the book Listening to America. It is still very popular as there is even a National Coffee Cake Day celebrated in the U.S. on April 7th!

Thought to be of German origin, the name applies to all cakes with a streusel topping. Streusel toppings are a mixture of cinnamon, sugar and oil. Most of these recipes are actually closer to a sweetbread than the typical modern cake. It is a moist, tender and very tasty breakfast—or anytime—cake. Made with a very simple list of ingredients, coffee cakes are extremely easy to make!

But for me, what makes coffee cake (and in particular this coffee cake recipe) truly special is the memories of Grandma’s kitchen it arouses. Every morning without fail, Grandma started her day with a cup of good ol’ coffee and either a Bismark doughnut or a piece of coffee cake. Not exactly the most nutritious breakfast, but her tradition none the less.

The smell of the toasted cinnamon and sweet sugar never fail to bring me fond memories of the times spent in my Grandmother’s kitchen. Learning at her side bits of wisdom she had gleaned over the years. No matter how long they lasted, these visits always seemed too short. I was never ready for them to end. Grandma knew this, and always asked if I could “help her out” by bringing the “extra” coffee cake home—much to the delight of my siblings.

Ingredients for batter:
1/4 cup Butter, melted (olive oil if dairy free)
1 cup Milk (or your favorite dairy-free milk option)
2/3 cup Brown Sugar (see below)
2 ½ cup Old-Fashioned Oatmeal (Gluten-free if needed)
2 Eggs
3 teaspoon Baking Powder (I prefer the aluminum-free, GMO-free type.)
1/2 teaspoon Salt

Ingredients for layering and topping:

2/3 cup Brown Sugar
2 teaspoon Oil
2 teaspoons Cinnamon

Notes: Brown sugar is made by adding molasses to white sugar. The more molasses added the darker the color and stronger the flavor. This is a personal preference item. I prefer dark brown sugar, my mother would only use light brown sugar and my grandma used both. One thing to remember is brown sugar is sticky so the sugar is always pressed into the measuring cup to assure the correct measurement. This is why recipes often refer to “packed” brown sugar.

Oatmeal is labeled by the thickness of the cut. Old-fashioned oats are thicker than quick oats and provide better texture for the cake. Instant oats are the thinnest, smallest cut and definitely not suitable for coffee cakes. I prefer organic oatmeal because of the recent studies showing high amounts of herbicides in many major brands of conventional oatmeal. Oat products are easily contaminated by wheat so those with gluten issues should stick with certified gluten-free oatmeal.

Directions:

Preheat your oven to 350*F. Start by mixing the melted butter, milk, brown sugar, oatmeal, and eggs in a bowl.

Set aside for 10 minutes to allow the liquids to soak into the oatmeal. While waiting grease a 9×9 square brownie pan, or 9in round cake pan.

In a small bowl to mix together the oil, brown sugar, and cinnamon.

Set the smaller bowl aside. Return to your wet mixture and add the baking powder and salt.

Stir until well blended but try not to over-mix.

Starting with the wet batter, place alternate layers of batter and cinnamon-sugar topping in the greased pan, finishing off with the topping.

Bake in the center of the oven at 350*F for 45 minutes or until a toothpick inserted into the center comes out clean.

Enjoy!

Straight from my Grandmother’s cozy kitchen, the Homesteading Hen