Cheryl Wisxon's Christmas Coffee Cake
MERRY CHRISTMAS COFFEE CAKE
This delicious, homey cake freezes and ships well.
MERRY CHRISTMAS COFFEE CAKE
This delicious, homey cake freezes and ships well.
Cheryl Wisxon's Christmas Coffee Cake
Ingredients
  • cups all purpose flour
  • 2 cups whole-wheat pastry flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 2 cups brown sugar
  • 1 cup white sugar
  • 1 cup melted butter or vegetable oil
  • 2 cups chopped nuts
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • ½ cup applesauce
  • 2 eggs
  • 2 cups buttermilk
Instructions
  1. Combine flours, cinnamon, ginger, sugars, and vegetable oil in the bowl of your electric mixer
  2. Remove 1½ cups of this mixture to a medium bowl and add: nuts and additional cinnamon
  3. To the remaining mixture add: baking soda, baking powder, applesauce, eggs and buttermilk. Mix to combine, but don’t beat. Small lumps are O.K.
  4. Grease and flour 4 – six inch square cake tins. Spoon the batter in the pans and then sprinkle the topping evenly over the cakes. Bake until a toothpick comes out clean, about 35 to 40 minutes.
  5. Cool in the tin for 10 minutes, then remove from tin and let cool completely on a rack. Wrap tightly with plastic wrap.
  6. To reheat, place on cookie sheet in 350-degree oven for 5 to 10 minutes.
Recipe Notes

Makes four cakes, each with nine servings.

Nutritional analysis per serving: 193 calories, 4 grams protein, 26 grams carbohydrates, 9 grams fat, 144 mg. sodium, 2 grams fiber.
* Nut allergy? Use sunflower, sesame, or pumpkin seeds.

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