Cinnamon-buttermilk coffee cake
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour, all-purpose |
| 2 | cups | Sugar, brown; firmly packed |
| ½ | cup | Butter; softened |
| ⅓ | cup | Flour, all-purpose |
| 1 | Egg | |
| 1 | cup | Buttermilk |
| 1 | teaspoon | Soda |
| 1 | teaspoon | Cinnamon, ground |
| ½ | cup | Nuts; chopped |
Directions
Combine 2 cups flour and sugar in a large mixing bowl. Cut in butter until mixture resembles coarse meal. Set aside ¾ cup crumb mixture.
Combine remaining crumb mixture and ⅓ cup flour. Add egg, buttermilk, soda, and cinnamon; stir until moistened.
Pour batter into a greased 9" square pan. Combine reserved crumb mixture with nuts; sprinkle over batter. Bake at 325 degrees for 1 hour or until coffee cake tests done. Cut into squares.
SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.