Buttermilk Coffee Cake

Michelle Nielsen

The first time I made this cake I cut a piece of it right out of the oven and walked it five houses away to my home bound dad, Richard Peterson, who was struggling with Alzheimers. When I returned home I was surprised to find there was only one piece left! My children had devoured the whole thing in a matter of minutes! I knew then that this recipe was a keeper.

2 1/2 cups all-purpose flour

1 1/2 cups packed brown sugar

1/2 tsp. salt

2/3 cup butter 

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

2 beaten eggs

1 1/3 cups buttermilk or sour milk

Powdered sugar

Milk

Grease bottom and 1/2 inch up sides of a 9 x 13  baking pan; set aside. In a medium bowl combine flour, brown sugar, and salt. Cut in butter until mixture resembles coarse crumbs; set aside 1/2 cup. Stir baking powder, baking soda, cinnamon, and nutmeg into remaining crumb mixture.

In another bowl combine eggs and buttermilk. Add egg mixture all at once to flour mixture. Spoon batter into prepared pan. Sprinkle crumb mixture over batter. Bake in a 350 degree oven for 35-40 minutes or until a wooden toothpick inserted near the center comes out clean. 

Make a glaze by combining powdered sugar and milk.  (I added this part to the recipe and have never measured but I'm guessing about 1 cup powdered sugar and 2-3 Tbsp. milk. My son Josh thinks you can never have enough sugary glaze- it's hard to go wrong.) Drizzle over hot cake. Serve warm.