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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.


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