April 10, 2011

Buttermilk Coffee Cake

I really had a taste for coffee cake, and my attempt the other weekend didn't work out. I'll blame that on baby stealing my brain cells temporarily. Fortunately, this attempt turned out much better. This is a sweet and moist coffee cake that makes a full 9 x 13 pan rather than the traditional smaller coffee cake.

Buttermilk Coffee Cake
2 1/2 cups flour
1 1/2 cups packed brown sugar
1/2 tsp. salt
2/3 cup butter
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 beaten eggs
1 1/3 sour milk
1/2 cup chopped nuts

Preheat oven to 350ºF. Grease bottom and 1/2-inch up the sides of a 13 x 9 baking pan. In medium bowl, combine flour, brown sugar and salt. Cut in butter until mixture resembles coarse crumbs. Set aside 1/2 cup of the mixture. Then stir in baking powder, baking soda, cinnamon and nutmeg into the remaining flour mixture.

In separate bowl, combine eggs and buttermilk. Add egg mixture to flour mixture, and stir until combined. Pour into greased pan. Combine reserved crumb mixture and nuts. Sprinkle evenly with this mixture.

Bake 35 to 40 minutes or until a toothpick comes out clean. Enjoy warm.

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