Buttermilk Coffee Cake
or chopped nuts, optional
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.