Buttermilk coffee cake

Yield: 12 servings

Measure Ingredient
3 cups FLOUR
2 cups SUGAR
1 teaspoon CINNAMON
¼ teaspoon GROUND CLOVES
2½ teaspoon BAKING SODA
1 cup BUTTERMILK
1 cup RAISINS OR CHOPPED NUTS **

** -- OPTIONAL

~------------------------------------------------------------------------ IN A LARGE BOWL COMBINE FLOUR, SUGAR, CINNAMON, CLOVES, SALT AND BAKING SODA. CUT IN BUTTER UNTIL MIXTURE IS CRUMBLY. SAVE ONE CUP OF THE MIXTURE FOR TOPPING. STIR IN BUTTERMILK, MIXING UNTIL WELL COMBINED. ADD RAISINS OR NUTS IF DESIRED. POUR INTO GREASED PAN ( 9" X 13" ) AND SPRINKLE WITH TOPPING. BAKE AT 325 DEG F. FOR 1 HOUR OR UNTIL TOOTHPICK COMES OUT CLEAN.

THIS COFFEE CAKE CAN BE MADE AHEAD AND FROZEN. KEEPS WELL WHEN FROZEN.

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