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Buttermilk
Coffee Cake
This
quick bread is layered with a nut topping.
| Batter: |
|
| 1
c sugar |
1
t baking powder |
| 1/2
c butter |
1
t baking soda |
| 2
eggs |
1/2
t salt |
| 1
t vanilla |
1
c buttermilk |
| 2
c flour |
|
| Nut
Topping: |
|
| 1/2
c nuts |
1/4
c sugar |
| 1/3
c brown sugar, packed |
1
t cinnamon |
|
|
Preheat
oven to 350°F. Butter a 13x9" baking dish. If using other
shape, adjust cooking time.
For
topping: Stir all ingredients together; reserve.
For
batter: Cream sugar and butter; beat in eggs and vanilla. Add
in dry with buttermilk. Pour half of batter into prepared pan
and sprinkle with half of topping. Repeat with remaining batter
and topping. Bake until the coffeecake tests clean, about 30 minutes.
Notes:
From my recipe files.
Copyright
© 2004-2009 Beach Cuisine®, Inc.
All Rights Reserved.
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