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2 cups all-purpose flour
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1 1/2 cups brown sugar
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1/2 cup unsweetened cocoa powder
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1 1/2 teaspoons baking soda
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1/2 teaspoon salt
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1 teaspoon cinnamon
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1/2 teaspoon nutmeg (optional)
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2/3 cup vegetable oil
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1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
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2 large eggs
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1 teaspoon vanilla extract
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1 cup strong brewed coffee (cooled)
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1/2 cup chopped walnuts or pecans (optional)
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Powdered sugar (for dusting) or icing of choice
Preparation (Step-by-Step Instructions):
1. Preheat & Prep Pan:
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Preheat oven to 350°F (175°C).
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Grease and flour a 9×13-inch baking pan or bundt pan.
2. Combine Dry Ingredients:
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In a large mixing bowl, whisk together flour, brown sugar, cocoa, baking soda, salt, cinnamon, and nutmeg.
3. Mix Wet Ingredients:
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In a separate bowl, combine eggs, buttermilk, oil, vanilla, and cooled coffee.
4. Combine & Stir:
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Pour the wet mixture into the dry ingredients. Mix until just combined—do not overmix.
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Fold in nuts, if using.
5. Bake:
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Pour batter into the prepared pan and smooth the top.
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Bake for 35–40 minutes (9×13 pan) or 45–50 minutes (bundt pan), or until a toothpick inserted into the center comes out clean.
6. Cool & Serve:
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Let cool completely in the pan.
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Dust with powdered sugar, glaze, or serve plain—it’s delicious either way!
Serving and Storage Tips:
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Serve with: A mug of coffee or cold glass of milk—true to its working-class roots.
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Storage: Keep tightly covered at room temperature for 3–4 days.
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Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months.
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Next-Day Bonus: Like many spice cakes, the flavor deepens after a day—great for make-ahead.
Variants (Twists on the Classic):
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Chocolate Chips: Stir in 1/2 cup for an extra-rich experience.
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Applesauce Swap: Replace half the oil with applesauce for a slightly lighter version.
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Glazed Topping: Drizzle with a simple icing made from powdered sugar and milk.
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Layer Cake: Split and fill with cream cheese frosting or whipped ganache.
FAQ:
Q: Why is it called “Coal Miner’s Cake”?
A: The cake got its name from its origins—made by or for coal miners using simple ingredients, it was sturdy enough to pack and rich enough to feel indulgent after a long day’s work.
Q: Can I make this without coffee?
A: Yes! Substitute with water or milk, though coffee enhances the cocoa flavor without tasting like coffee.
Q: Is this similar to chocolate cake?
A: It’s richer, denser, and more rustic than a classic chocolate cake—think of it as a cross between a spice cake and a devil’s food cake.
Q: Can I make this gluten-free?
A: Yes, just use a 1:1 gluten-free baking flour blend. Results may vary slightly in texture.
Q: What’s the best way to dress it up?
A: A dusting of powdered sugar, a dollop of whipped cream, or even a caramel glaze pairs beautifully.
Conclusion:
Coal Miner’s Cake may not be a household name, but it absolutely deserves a spot in your recipe box. With its rich flavor, minimal prep, and comforting texture, this old-fashioned cake is proof that simple ingredients can create something truly special. Bake it once, and it just might become your favorite hidden gem of a dessert. 🖤
