Tuesday, October 29, 2013

Buttermilk Coffee Cake, SL1989

Since The Mister has been on an on-again off-again diet (It's on when he comes home and off when he travels, and he's been on the road a lot!), we have not made or eaten many carb loaded foods hence the lack of biscuit posts. But one evening I was craving the smell of warm cinnamon wafting out of the oven, so I baked a coffee cake from the Southern Living Annual. I made several small cakes in our mini muffin tin for us to taste and one 9-inch cake for The Mister's office. The Mister took the large cake to his office and when he returned said "The office says to keep this recipe." Done and done.


Buttermilk Coffee Cake

From the Southern Living 1989 Annual Recipes, page 50

I halved the recipe to make one 9-inch round cake.
  • 1 1/2 cups all-purpose flour
  • 1/4 tsp salt
  • 1 cup sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice (The recipe called for cloves.)
  • 6 Tbsp butter (The recipe called for shortening.)
  • 1 tsp baking soda
  • 1 cup buttermilk
  • 1/4 cup raisin
  • 1/4 cup chopped pecans
In a bowl add flour, salt, sugar, cinnamon, nutmeg, and allspice. Cut in butter until crumbly. Set aside 1/2 cup for topping. Mix baking soda and buttermilk. Stir in the milk mixture into the flour mixture. Stir in raisins and pecans. Pour batter into a 9-inch cake pan. Sprinkle reserved flour mixture on top. Bake at 350 for 30 minutes. (I took the mini cakes out after 15 minutes and the cake out at 25 minutes as the toothpick tested clean at that time.)

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