When I went to DC to visit my friends Racheal and Lee, I baked a bit and picked up some buttermilk for a cake. Unfortunately, Lee took a swig of the buttermilk thinking it was regular milk.
I'm just sorry I missed the look on his face.
Light and easy to make coffee cake with walnut & cinnamon crumb topping
This morning I found myself heading to a presentation at another library and, in a blatant attempt to literally butter up my audience, I was looking for something to bring. And I had buttermilk in the fridge.
I was feeling old school and picked up the Better Homes and Garden New Cook Book (11th edition, 1996). You know, the red plaid cover!!
They call this the Buttermilk Coffee Cake. The note says, "Back by popular demand, this breakfast treat was known as Cowboy Coffee Cake in previous editions of this cookbook."
2 1/2 cups all-purpose flour
1 1/2 cups packed brown sugar
1/2 tsp. salt
2/3 cup butter, margarine, or shortening (I used butter)
Stir into the remaining crumb mixture:
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
In a separate bowl, combine these two ingredients and then add (all at once) to the flour mixture:
2 eggs, beaten
1 1/3 cups buttermilk or sour milk
Pour into a greased 13 x 9 pan (I always line it with parchment paper). Sprinkle the topping over the batter. Bake at 350 degrees for 35 to 40 minutes.