Old-Fashioned Lemon-Nut Coffee Cake
Yield
1 cakePrep
25 minCook
25 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
sugar
brown, packed |
|
| ⅓ | cup |
sugar
granulated |
|
| ¾ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| ½ | cup |
butter
chilled |
|
| ⅓ | cup |
nuts
walnuts |
|
| 1 | each |
eggs
|
|
| ⅓ | cup |
buttermilk
|
|
| 2 | teaspoons |
lemon zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
sugar
brown, packed |
|
| 79 | ml |
sugar
granulated |
|
| 3.8 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| 118 | ml |
butter
chilled |
|
| 79 | ml |
nuts
walnuts |
|
| 1 | each |
eggs
|
|
| 79 | ml |
buttermilk
|
|
| 1E+1 | ml |
lemon zest
grated |
|
Directions
Preheat oven to 350℉ (180℃).
Butter an 8- or 9-inch square cake pan. In a large mixing bowl, combine the flour, brown sugar, granulated sugar, baking powder, and baking soda.
Cut in the butter until the mixture resembles coarse crumbs. Add the nuts. Remove and reserve ⅓ cup of the mixture.
In another bowl, beat in the egg, buttermilk, and lemon rind or lemon extract together. Stir the egg mixture into dry ingredients. Do not overmix. Batter will not be smooth-looking. Turn batter into prepared cake pan. Sprinkle reserved crumb mixture over the top.
Bake 25 minutes, until golden.
Serve warm. makes 1 8" or 9" square cake
