Spice coffee cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Brown sugar; firmly packed |
| 2 | cups | Flour |
| ½ | cup | Margarine |
| 1 | Egg; unbeaten | |
| 1 | cup | Buttermilk |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Lemon juice |
| 1 | teaspoon | Cinnamon |
| ¼ | teaspoon | Nutmeg |
| ½ | teaspoon | Salt |
| ¼ | cup | Nuts |
Directions
Preheat oven to 350° F. / Grease and flour 9x13 inch pan/ bake 25-30 inch pan.
1. Mix brown sugar and flour; then cut in shortening with a knife or pastry blender until crumbly.
2. Set aside 1 cup of this crumbly mixture for the topping. To the remainder add eggs, and beat until well blended; then add the buttermilk which has been combined with the next 6 ingredients. Mix together thoroughly.
3. Spread batter into a greased and floured 9x13x2 inch pan for a single recipe. 4. Add nuts to the crumbly mixture and sprinkle over the top.
NOTES : "This is a good pan cake that needs no frosting since the topping is baked with the cake. Delicious, and especially suited for breakfasts and brunch. Make a big batch to have on hand in your freezer for impromptu entertaining"
Recipe by: The Freezer Cookbook© by Charlotte Erickson Posted to MasterCook Digest by "Brian and Claudia Nagel" <uh_oh@...> on Jan 16, 1999, converted by MM_Buster v2.0l.