Grandma's Buttermilk Coffee Cake

Submitted by Busy Lindsay

"This is the best coffeecake I've ever had! So easy to make and always a hit. Not sure if it is really grandma's recipe or if she got it somewhere."

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 12

ingredients

• 3⁄4 cup vegetable oil
• 2 1⁄4 cups flour (I use all purpose and it turns out fine)
• 1⁄4 teaspoon salt
• 1 1⁄2 teaspoons cinnamon
• 1 cup brown sugar
• 3⁄4 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup buttermilk (the dry buttermilk found in the baking section of the store will work, just follow the package instr)
• 1 egg, slightly beatten
• 1⁄2 cup walnuts, chopped

directions

1. Preheat oven to 350 degrees.
2. Mix flour, salt, and 1/2 teaspoon of cinnamon into a large mixing bowl. Add sugar and oil and mix on medium speed until well blended and feathery.
3. Remove 3/4 cup of this mixture and put in a smaller mixing bowl for the topping. Add walnuts and remainder of cinnamon to the contents of the smaller bowl for the topping, mix well and set aside for later.
4. To remaining mixture (not the topping) add baking soda, baking powder, egg and buttermilk. Mix until smooth, this is the coffeecake batter.
5. Spoon the cake batter into a buttered 9 x 13 baking dish. Sprinkle the topping over the cake batter and press lightly with fingers. Bake at 350 degrees for 25 - 30 minutes.

Reviews

[diner524]

Delicious!!!! This gets 5 stars for the great results and taste!!! The only thing I would change with this recipe is the way it is written. I would write the ingredients in order as they are in the Directions. I would suggest that the Directions say to add the sugars, in #2. My topping mixture, from #2 of the directions, didn't get feathery, it was clumpy but well blended. Mine did take 30 mins+ to get completely done. The only changes I made was that I made my own buttermilk (1 tab. lemon juice with one cup milk) and used pecans. Thanks Busy Lindsay for a wonderful recipe. Made for Spring PAC 2008.

 

[JKBerney]

This is originally from Sunset Magazines Bread book. Circa 1960s. My sister made it frequently and I figured she had created it until she revealed the source..Sunset Magazine in Menlo Park CA. I hadn't made it in years and tried again today with disappointing results. Not the recipe's fault tho, we now live in Colorado at 6000+ ft. Obviously going to have to adjust for the higher altitude. We're not in the SF Bay Area anymore. Bummer.

 

[Rose is Rose]

What a great recipe! It does get clumpy as you stir the initial ingredients together. Your first step makes the crumble topping. I did not even haul out the mixer, but simply stirred it together with a wooden spoon. For ease of preparation, and simple ingredients, it gets an A+++ in my book. It was very tasty, even better the day after being refrigerated. Mine took 35 minutes to bake, but I also packed the brown sugar, and that could have caused it to need a bit extra time. I would have made it anyway, but discovering it was an old Sunset Magazine recipe, cinched the deal. Next time, I'm going to put all of the cinnamon into the reserved topping and use 1 teaspoon of vanilla in the batter portion. This is really a winning recipe! Thank you for taking the time to share it!

 

[Margo59]

I made this for my DH to take to work, so I did not get to enjoy this. They all gave it 5 stars. I will make this again for sure.