Grandma's Buttermilk Coffee Cake
photo by diner524
- Ready In:
- 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
- Preheat oven to 350 degrees.
- 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.
- 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.
- To remaining mixture (not the topping) add baking soda, baking powder, egg and buttermilk. Mix until smooth, this is the coffeecake batter.
- 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.
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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.
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.
RECIPE SUBMITTED BY
<p>I like to experiment in the kitchen and am not afraid to modify a recipe based on what I have on hand or what I think might taste good. I enjoy cooking things that are simple, delicious and nutritious. I enjoy food and beverage pairing. It is interesting how certain foods and beverages together can enhance the food or alter the taste. When I'm not working I enjoy spending time with loved ones, reading, crafts and aromatherapy. I'm always looking for simple recipies to keep my loved ones happy and healthy.</p>