Buttermilk Coffee Cake

This not-too-sweet cake was a kitchen staple when neighbors joined each other frequently to share a cup of coffee

Difficulty: Intermediate

Servings: 12

Ingredients

2 ½ cups sifted flour, white or 50/50 white and whole wheat
1 c brown sugar
¾ c white sugar
¾ cup canola or other mild vegetable oil
1 tsp salt
1 cup chopped nut meats—walnuts, pecans, almonds or hazelnuts
2 tsp cinnamon
—
1 c buttermilk
1 tsp. baking soda
½ tsp, baking powder
1 egg

Directions

About buttermilk: Add 1 tsp. white vinegar to a cup of whole milk if you cannot find buttermilk in your dairy case. If you use buttermilk only for baking, it can be frozen in 1-cup portions and thawed as needed.

Mix flour, sugars, oil and salt. Place ¾ cup of this mixture in a bowl with the nuts and cinnamon; reserve to top the cake.

Stir buttermilk, soda, baking powder and egg into dry ingredients until just incorporated; do not over beat, or cake will be dry.

Grease a 9-inch x 13-inch baking pan with oil or butter. Pour in batter and spread topping evenly. Bake at 300 degrees F 45 minutes-1 hour.

Substitute 2 loaf pans for the large baking pan if you want a cake to freeze for later.

Categories: Cakes

Tags: buttermilk, buttermilk coffee cake recipe, cake recipe, coffee cake

Submitted by: lauren-hill on April 25, 2013