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Recipe Thursday-Cinnamon Buttermilk Coffee Cake

Posted on May 17th, 2012 | Posted in Bakery, Breakfast and Brunch, Recipes

I have never made coffee cake from scratch before, since when I worked in a summer camp kitchen we used a coffee cake mix, and growing up my parents were addicted to Costco/Sam’s Club mass quantity mixes. So it was due time for me to test out some recipes. This particular Cinnamon Buttermilk Coffee Cake recipe won. It is a very nice change to what I am use to. When I think of coffee cake I think of a traditionally light cake base with crumb topping. Well, this recipe was a delicious dark molasses tasting cake base with a cinnamon nut topping. It was denser than other coffee cakes, but very moist and rather addictive!

Cinnamon Buttermilk Coffee Cake

Yield 9 pieces
Ingredients
2 cups sifted flour (991867)
2 cups dark brown sugar (NSU2250)
1/2 cup butter (880000)
1/3 cup flour (991867)
1 egg (EGG011)
1 cup buttermilk (HPH001)
1 teaspoon baking soda (991858)
1 teaspoon cinnamon (CQC065)
1/2 cup chopped walnuts (NNU1014) 

Method
Mix sifted flour and brown sugar. Cut in butter until mixture resembles coarse meal. Set aside 3/4 cup of this mixture to be used for topping.

To remaining flour mixture, add the 1/3 cup flour and mix well. Add egg, buttermilk, soda and cinnamon. Mix only until dry ingredients are well moistened. Pour into a buttered 9-inch square pan.

Mix the 3/4 cup with the chopped walnuts and sprinkle on top. Bake at 325 degrees for 50-60 minutes. Let cool in pan.

Recipe from cooks.com

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