Thelma is a syndicated newspaper food columnist and a former field editor for Taste of Home magazine.
Coffee cake is not as popular as it was in the 1950s. During that time period, it was common to invite friends to your home for coffee and cake. However, with today's busy lifestyles, there doesn't seem to be time for socializing. That doesn't mean that your family wouldn't enjoy a nice warm slice of coffee cake as a breakfast treat or a dessert for a change of pace.
This recipe is one I have had in my files for over 30 years. It is an old-fashioned version that calls for the addition of buttermilk, which makes it very moist. I tried this recipe once when I didn't have buttermilk on hand, so I used regular milk. It turned out very dry, so I made a note on the file not to ever make it again without the buttermilk.
You Will Need a Springform Pan for This Recipe
What is a springform pan? It is a special type of pan used to make certain cakes and cheesecakes. It has a removable bottom and sides. When you release the latch (see picture), you can remove the side piece. When you lift that away, you can remove the bottom. In this particular recipe, I have found it is easier to leave the bottom on until the cake is completely eaten.
|Prep time||Cook time||Ready in||Yields|
1 coffee cake
- 1 cup brown sugar, firmly packed
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon ground nutmeg
- 2/3 cup butter, melted
- 1/2 cup pecans, chopped
- 1 teaspoon ground cinnamon
- 1 large egg, beaten
- 1 cup buttermilk
- 2 teaspoons baking powder
- 1 teaspoon baking soda
Ready for the Oven
- In large bowl, mix brown sugar, granulated sugar, flour, nutmeg and butter.
- Take 1 cup of the sugar mixture packed well into the measuring cup out of the bowl. Place it in a smaller bowl.
- Add nuts and cinnamon to the sugar mixture in the smaller bowl. Mix together very well. This is called a streusel topping.
- In another mixing bowl, beat the egg well. Add buttermilk, baking powder and baking soda. Mix together and pour this into the larger bowl with the sugar mixture.
- Using butter or a cooking oil spray, grease a 9 inch springform pan. Pour batter into pan.
- Sprinkle streusel mixture evenly over the top of the cake. Do not mix the streusel topping into the batter. See picture.
- Bake in a 350 degree oven for approximately 40 minutes or until a toothpick inserted in the center of cake comes out clean. You may want to check for doneness after 35 minutes.
- With the cake still in the pan, cool on a cooling rack for 30 minutes.
- After cooled, remove the sides from the springform pan. Leave the bottom of the pan under the cake until all has been eaten.
Cooling the Cake on a Cooling Rack
© 2017 Thelma Raker Coffone
Lena Durante from San Francisco Bay Area on May 02, 2017:
As far as I'm concerned, streusel is the only reason to eat coffee cake in the first place. This looks perfect. (I love the plaid tablecloth, too!)