I wanted a quick bake tonight. I am stopping by Forgotten Felines tomorrow and wanted to drop off something for the volunteers. This coffee cake fits the bill. I usually make 1/2 the recipe but tonight I made 2 cakes.
Ingredients
2 cups (426 g) brown sugar, packed
3 cups (360 g) all-purpose flour
1 cup (113 g) unsalted butter, softened
1 teaspoon (6 g) baking soda
1/2 teaspoon (3 g) fine sea salt
2 teaspoons (5 g) ground cinnamon
2 teaspoons (5 g) ground nutmeg
2 large eggs
1 cup (327 ml) buttermilk
Instructions
Preheat the oven to 350° F (176° C) and set out a 8 x 8 baking pan.
In a large bowl, mix the brown sugar with the flour.
Cut the butter into the brown sugar/flour mixture with a pastry cutter or squeezing the butter between your thumbs and forefingers, creating large flat sheets of butter mixed with flour and brown sugar.
Reserve 1 cup (approximately 150 g) and place in the freezer.
Stir the baking soda, salt, and spices into the bowl.
In the 8 x 8 baking pan, whisk together the eggs with the sour milk (or buttermilk).
Pour the dry ingredients into the baking pan and stir everything together with a spatula or wood spoon until thoroughly blended.
Spread the batter out evenly and then sprinkle the reserved crumb mix atop evenly as well.
Bake for about 30 minutes until the top is golden and a toothpick tester in the center comes out clean save a few moist crumbs.
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