I have never tasted another coffee cake recipe quite like this one. I got the recipe from a Greek man that I worked with at the University when I was young. It is an unusual recipe, very wholesome and filling, and without sounding too sexist, it is “manly”. Maybe that is because I associate it with my husband, who has me fix this for him every year on Father’s Day. That does not mean that I don’t get my fill of it also.
It is not an easy coffee cake recipe. Care has to be taken when baking it so that you do not end up with a moist middle. You can also overcook it trying to get the middle done. Pay attention to the directions which I have honed over the years and you will not be disappointed.
1 1/2 c. brown sugar
1 c. margarine
2 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 c. whole wheat flour
1 c. white flour
4 Tbs. margarine, melted
1 c. brown sugar
2 Tbs. white flour
2 tsp. cinnamon
1/2 c. chopped walnuts or pecans
Preheat oven to 350 degrees.
Cream brown sugar and margarine together in a mixer for the batter. Add eggs and beat again. Add dry ingredients and beat with mixer.
Put half of batter into a greased 9 x 9 glass dish or pan. Mix together all of the ingredients for the topping except the nuts. Add the chopped nuts and stir again. Cover batter with half of completed topping mix.
Add the remainder of the batter and spread evenly and smoothly.
Add remainder of topping mix by sprinkling evenly over the batter, staying away from the edges of the dish.
I bake the coffee cake for 30 minutes at 350 degrees, then I turn down the oven to 300 for another 15 minutes. Check with a toothpick now.
If it comes up with moist batter on the toothpick, like it has in the picture, then put it back into the oven and bake for another 7-10 minutes longer, keeping a close eye on it so as not to burn it.
Serve warm with a generous helping of whipped cream.