Buttermilk Coffee Cake
- 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.
- 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.
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