Dorcas Raber is our new Amish Cook's mother and you'll be hearing from her more in the future I'm sure. She's just a wonderful, charming woman who's raised a family largely from scratch on the rural scrub-land of southern Illinois. She says that "if you are out of eggs, this coffeecake is a dandy!". She also mentions some variations that might make it more palatable for those who want a "healthier" version. So she adds: "If you are health conscious, add less sugar and substitute vegetable oil for ½ cup applesauce and ½ cup oil. Add 1 cup of whole wheat flour and 1 cup of white flour. Or use your own imagination and judgment." Ah, my kind of coffeecake, a fail-safe kind it sounds like, and yummy!
- 1¼ cup sugar
- 1 cup vegetable oil
- 1 cup milk
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- Topping: ½ cup brown sugar
- 1 tablespoon cinnamon
- Mix the sugar, oil, milk, and vanilla in a large bowl.
- Then add flour, baking soda, baking powder and salt.
- Pour into a greased 13X9 inch pan.
- Sprinkle topping on top of batter
Here are a couple of scenes, by the way, from the Raber's home: some colorful laundry on the line and a welcoming message. Now, enjoy the recipe!
What is the oven temp? I am guessing at 350f.
Yes, Connie, 350 is correct, sorry about that!