This recipe prepared in a 9×13 pan, makes about 18 servings, preparation time is about 30 minutes, and the bake time is 35 minutes. So, in just a little over an hour you can have some tasty breakfast buttermilk coffee cake on the table.
Tip: use a food processor to cut the butter into the flour, sugar, and salt in step 2, and you can cut your preparation time to just 20 minutes.
Tip: If you do not have any buttermilk on hand, you can make a substitute of 1 1/3 cups of sour milk by taking 4 teaspoons of lemon juice or white vinegar and adding it to a 2-cup measure, and then add enough milk to make up the 1 1/3 cup of total liquid. Stir well and allow it to stand for about 10 minutes.
|2 ½||Cups||All-purpose flour|
|1 ½||Cups||Brown sugar, packed|
|1.||Grease the bottom and sides of the 9×13-inch baking pan then set aside. Preheat the oven to 350° F if using a baking pan, or 325° F if using a baking dish.|
|2.||In a large bowl, combine the flour, brown sugar, and salt. Using a pastry cutter, cut in the butter until mixture resembles coarse crumbs. You can use a food processor to cut in the butter also, which speeds up the process and cuts your preparation time by about 10 minutes. Set aside ½ cup of the crumble mixture. Then stir in the baking powder, baking soda, cinnamon, and nutmeg into the remaining crumble mixture.|
|3.||In a medium bowl, combine the eggs and buttermilk. Add the egg mixture to the crumble mixture, stirring just until moistened.|
|4.||Spoon batter evenly into prepared 9×13-inch baking dish. In a small bowl combine the reserved ½ cup of crumble mixture with the walnuts and sprinkle evenly over the batter.|
|5.||Bake for 35 minutes or until a toothpick or cake tester inserted into the center comes out clean. Allow the coffee cake to rest for 10 minutes before cutting, then serve warm with your favorite hot coffee or tea.|