Cinnamon Oatmeal Clabber (Buttermilk) Coffee Cake
3 cups dry rolled oats (I use old-fashioned)
3 cups clabber (or buttermilk)
1/2 cup canola oil
1 cup sugar
1 1/2 cups whole wheat flour (freshly ground preferred)
1 1/2 cups unbleached white flour
1 Tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon cinnamon
additional cinnamon and sugar for the topping, as desired
Pour dry oats, whole wheat flour, and clabber into a large bowl. Stir to thoroughly combine. Set aside for 1/2 hour.
After 1/2 hour, stir the eggs and canola oil into the oat/flour/clabber mixture. Mix well. In a small bowl, combine the sugar, unbleached white flour, baking powder, baking soda, salt, and cinnamon. Add the dry ingredients to the remaining ingredients. Mix well but do not overmix. Pour batter into a greased, 9 x 13 baking dish. Sprinkle top of batter with cinnamon and sugar, if desired.
Bake coffee cake in a preheated 375 degree oven for approximately 40 minutes; until cake tests done. Serve warm.
on Jul. 11, 2012 at 3:09 PM