Buttermilk Coffee Cake

If you don't have buttermilk, you can make your own version. Combine 1 -1/2 teaspoons lemon juice or vinegar with enough milk to make 1/2 cup. It creates a tender texture in this breakfast treat.

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3.5 by 11 people

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  • Makes: 9 servings
  • Prep: 15 mins
  • Bake: 25 mins 375°F

Buttermilk Coffee Cake

Directions

  1. Preheat oven to 375F. Grease an 8x8x2-inch baking pan; set aside. In a medium bowl stir together flour and brown sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Reserve 1/2 cup of the crumb mixture to sprinkle over batter. Stir baking powder, baking soda, cinnamon, and nutmeg into remaining crumb mixture. In a small bowl combine buttermilk and egg; add to crumb mixture, stirring just until moistened.
  2. Spoon batter evenly into prepared baking pan. If desired, stir nuts into reserved crumb mixture; sprinkle over batter. Bake in the preheated oven about 25 minutes or until a wooden toothpick inserted near center comes out clean. Cool slightly. Serve warm. Makes 9 servings.

From the Test Kitchen

*

To make 1/2 cup sour milk, place 1-1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/2 cup total liquid; stir. Let mixture stand for 5 minutes before using.

Next time try folding one of the following into the batter: 1/4 cup dried cherries and 1/4 cup semisweet baking pieces; 1/2 cup raisins, dried cherries, or other chopped dried fruit; 1/4 cup shredded coconut and 1/4 cup chopped macadamia nuts; 1/2 cup toffee pieces; 1/4 cup chopped peanuts and 1/4 cup miniature semisweet chocolate pieces; 1 cup fresh blueberries, raspberries, or coarsely chopped strawberries.

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Nutrition Facts (Buttermilk Coffee Cake)

  • Per serving:
  • 246 kcal cal.,
  • 8 g fat
  • (5 g sat. fat,
  • 43 mg chol.,
  • 184 mg sodium,
  • 41 g carb.,
  • 1 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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