Sunday, August 23, 2015

Oat and Brown Sugar Coffee Cake

This is a recipe I got from Deborah Madison's The New Vegetarian Cooking For Everyone, one of the basics in my kitchen library. The recipe for the cake is followed by the recipe for the topping, a pecan streusel.

1 cup rolled oats (not instant)
5 tablespoons unsalted butter
3 tablespoons leaf lard
1 cup brown sugar packed
2 eggs (at room temperature)
1½ teaspoons vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups all-purpose flour

Preheat the oven to 375°F. Butter a 9 x 12 inch baking dish.
Pour 1½ cups boiling water over the oats and set them aside. The water will be completely absorbed by the oats within 10 minutes or so.

To cream the lard, butter, and sugar, first add the lard alone to a stand mixer until well-softened. Then add the butter to mix thoroughly also until well-softened. Then add the brown sugar a little at a time until it is completely absorbed and 'fluffy'. Great reference for this technique at

Once the creaming is done, add the eggs into it one at a time making sure each is well-blended in the mix. Scrape down the bowl and continue beating until the resulting batter is smooth. Add the vanilla, cinnamon, and oats into the batter mixing in by hand with a wooden spoon.

Combine the dry ingredients in a separate bowl then stir them into the batter. Once blended pour into the prepared baking dish, cover with the Pecan Streusel and bake until a skewer or toothpick comes out clean, about 35 minutes.

Pecan Streusel Topping:
1 cup brown sugar packed
4 teaspoons all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon grated whole nutmeg
6 tablespoons cold unsalted butter
1⅓ cup chopped pecans

In a food processor, mix everything but the pecans until a crumbly mix. Pour into a bowl then mix the chopped pecans in with a wooden spoon.

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