South Of The Border Coffee Cake

A spiced whole wheat coffee cake with nuts, lightly sweetened with evaporated cane juice, and topped with a sweet glaze. Olè!

SOUTH OF THE BORDER COFFEE CAKE

2 1/2 cups whole wheat pastry flour (or all purpose white)
3/4 cup granulated evaporated cane juice (or white sugar)
1 cup brown sugar
1 teaspoon nutmeg
1 teaspoon salt
3/4 cup vegetable oil
1 cup pecans, chopped (or walnuts)
2 teaspoons cinnamon
1 cup buttermilk
1 teaspoon baking soda
1 egg, slightly beaten
1 cup powdered sugar
milk
1/2 – 1 teaspoon vanilla

Mix first six ingredients.  Remove 3/4 cup of the mixture, add nuts and cinnamon and set aside to use as topping.  Add buttermilk, soda and egg to remaining mixture.  Pour into greased and floured 9x11x2 baking pan.  Crumble topping mixture over top.  Bake at 350° for 30 minutes, or until cake tests done.  Cool.

Mix powdered sugar with milk and vanilla to make a glaze.  Pour over top of slightly cooled cake.

 

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4 comments to South Of The Border Coffee Cake

  • Mmmmmm…sounds yummy!  A question for you – why “south of the border”?  I was expecting a tiny hit of cayenne or something in it!!! lol! :eek::lol::laugh:

    Alesha

  • Alesha – Good question!!  I think because the recipe is slightly similar (but only slightly) to a mexican wedding cake recipe I’ve seen before.  I re-named it, after adapting it for our family, and the original was Mexican Coffee Cake.  Besides, doesn’t “South of the Border Coffee Cake” just sound more exciting than “Another Coffee Cake for Sunday Morning”?:lol::lol::lol:   It’s all in the presentation!:wink:

  • Mmm….this sounds delicious! I love coffeecake!
    Have a wonderful Thanksgiving with your family, Cheryl!
    Hugs,
    Kelli
    http://www.kellishouse.blogspot.com

  • The muffin recipe showed up in my Digest, but isn’t showing up here They are the BEST! I use Bran Buds, and mix up a big batch and keep it in a pitcher in the fridge to bake at will.

    I used them many years ago for my parent’s 25th anniversary. I split them, and then filled them will a cream cheese mixture with finely minced crystallized ginger.

    I’ve also done that same thing, and added thinly slivered smoked turkey. They are so good.

    Everyone needs to try this recipe, if you have not already.

    Lots of love, Mama Cheryl!

    Tamara

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