Cheryl Wisxon's Christmas Coffee Cake
This delicious, homey cake freezes and ships well.
This delicious, homey cake freezes and ships well.
Cheryl Wisxon's Christmas Coffee Cake
  • 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
  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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