Buttermilk Coffee Cake
Yield
servingsPrep
30 minCook
60 minReady
90 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 2 | cups |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
cloves
ground |
|
| 2 ½ | teaspoons |
baking soda
|
|
| 1 | cup |
buttermilk
|
|
| 1 | cup |
raisins, seedless
or chopped nuts, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 473 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
| 1.3 | ml |
cloves
ground |
|
| 13 | ml |
baking soda
|
|
| 237 | ml |
buttermilk
|
|
| 237 | ml |
raisins, seedless
or chopped nuts, optional |
|
Directions
In a large bowl combine flour, sugar, cinnamon, cloves, salt and baking soda.
Cut in butter until mixture is crumbly.
Save 1 cup of the mixture for topping.
Stir in buttermilk, mixing until well combined.
Add raisins or nuts if desired.
Pour into greased pan (9 x 13 inch) and sprinkle with topping.
Bake at 325℉ (160℃) for 1 hour or until toothpick comes out clean.
This coffee cake can be made ahead and frozen. Keeps well when frozen.
