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Buttermilk Coffee Cake

 

26

Yield

servings

Prep

30

min

Cook

60

min

Ready

90

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 293g (10.3 oz)
Amount per Serving
Calories 8622% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 413mg 17%
Total Carbohydrate 68g 68%
Dietary Fiber 4g 17%
Sugars g
Protein 26g
Vitamin A 0% Vitamin C 3%
Calcium 11% Iron 29%
* based on a 2,000 calorie diet How is this calculated?

 

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