Friday, April 10, 2009

Buttermilk Coffee Cake

We loved this coffee cake. Its really moist and delicious. You can easily double the recipe and make for a crowd.

Buttermilk Coffee Cake (

2 cups all-purpose flour, sift before measuring
2 cups firmly packed light brown sugar
1/2 cup butter
1/3 cup sifted flour
1 egg, slightly beaten
1 cup buttermilk (I used low fat)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup chopped walnuts or pecans

Stir together 2 cups flour and brown sugar. Cut in butter until mixture resembles coarse meal. Measure 3/4 cup of mixture and set aside for topping. To remaining flour mixture add 1/3 cup flour; blend well. Add egg, buttermilk, baking soda, and cinnamon. Mix just until dry ingredients are moistened. Turn dough into a buttered 9-inch square pan (I used a 8 inch round). Mix together the reserved flour sugar mixture and the chopped walnuts or pecans; sprinkle over the top of the batter. Bake coffee cake in a 350° oven for 50 to 55 minutes. Let coffee cake cool in pan then cut into serving-size pieces.

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