Monday, August 6, 2012

Spiced Coffee Cake

We love coffee cake around here--we have it on Sunday mornings (the sweetness tempts my children to eat up and not dawdle--a plus since we have to leave for church and don't get home until early afternoon). This is from my mom-in-law's friend Dee. It's the nutmeg in it that makes it a little different from the usual coffee cakes. If I remember, she gave it to us in a 9x13-inch pan, so it must double fairly easily.

Spiced Coffee Cake

  • 2 cups flour
  • 3/4 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. baking soda
  • 1/2 tsp salt
  • 1/2 cup butter, softened
  • 3/4 cup brown sugar
  • 2/3 cup sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1 cup buttermilk

  1. Combine first 5 ingredients in a small bowl.
  2. Beat butter and sugars at medium speed until combined. Add eggs, 1 at a time, beating until blended after each addition. Add vanilla, beating until blended. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Pour batter into a lightly greased 9 inch square pan; sprinkle evenly with Streusel Topping.
  3. Bake at 350 for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Streusel Topping:
  • 1/2 cup chopped pecans, toasted (can use walnuts)
  • 1/3 cup firmly packed brown sugar
  • 2 Tbsp. flour
  • 1/4 tsp cinnamon
  • 2 Tbsp. butter, melted

Combine first 4 ingredients in a small bowl, stir in melted butter. Spread on top.

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