0 (0)

Breakfasts, Desserts

Wesson Oil coffeecake

Wesson Oil coffeecake
Kirk McKoy / Los Angeles Times

My grandmother Blanche was a teenage bride. In 1907 she hopped on the back of her beau's Indian motorcycle and rode away from her home in Pasadena--not into the sunset, but off to El Centro, where she lived in a ... Read more

Total time: 1 hour, 5 minutes | Serves 8
  • 2 1/2 cups flour
  • 1 cup brown sugar, packed
  • 3/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 3/4 cup oil
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 egg
  • 1 cup buttermilk
  • 1 cup chopped walnuts

Step 1Heat the oven to 350 degrees. Grease and flour a 9-inch round cake pan.

Step 2Combine the flour, brown sugar, granulated sugar, cinnamon and oil in a large bowl, mixing well. Remove 3/4 cup and set aside.

Step 3Whisk together the baking powder, baking soda, egg and buttermilk in a small bowl. Let stand 5 minutes. The mixture should about double in size and be a bit bubbly. Blend it into the flour mixture. Pour the batter into the cake pan.

Step 4Mix the walnuts with the reserved 3/4 cup topping and sprinkle over the top. Bake the cake for 10 minutes, then reduce the heat to 325 degrees and bake until a toothpick inserted in the middle comes out clean, 45 minutes.

Step 5Cool the cake on a wire rack 10 minutes before cutting. Serve warm.


Cherry rye hand pies
Cherry rye hand pies

Rosinka's peppered white beans
Rosinka's peppered white beans

Plum pudding with Ahwahnee apricot sauce
Plum pudding with Ahwahnee apricot sauce

Eggs, Tomatoes and Potatoes with Gremolata
Eggs, Tomatoes and Potatoes with Gremolata

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Breakfasts

Smoked Salmon Sando
Harborside Restaurant's banana cream cheese bunuelos
Blueberry streusel coffee cake
Raspberry Coconut Muffins