I was lighting the coals in the backyard at 5:30 this morning. Not only was I was trying to beat the rain but a warm slice of homemade coffee cake sounded like the perfect way to start a gloomy day. This is a tried and true recipe that has been around for a long time and can be found in many cookbooks. It is also called Buttermilk Coffee Cake. Bake it in your 12 inch dutch oven lined with parchment paper. It took 30 minutes to bake with 10 coals in a ring around the bottom and about 20 on top. Rotate the oven halfway through and check to make sure the cake isn't browning too quickly. I moved a few coals from the center of the lid to the outside during the last 5 minutes of cooking time. Cutting the butter or shortening into the brown sugar does require a little elbow grease but it is well worth the effort. The smell of cinnamon will bring everyone running and this light, moist cake will be sure to brighten your day.
Cowboy Coffee Cake
2 1/2 cups all-purpose flour
1 1/2 cups brown sugar, packed
1/2 teaspoon salt
2/3 cup butter, margarine, or shortening
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs, beaten
1 1/3 cups buttermilk
1/2 cup nuts, chopped (optional)
Lightly oil or spray 12 inch dutch oven. Line with parchment paper.
In a medium bowl, combine flour, brown sugar, and salt. Cut in butter or shortening until mixture resembles coarse crumbs; set aside 1/2 cup of crumb mixture.
Stir baking powder, baking soda, cinnamon and nutmeg into remaining crumb mixture.
Add eggs and buttermilk to flour mixture and mix just until combined.
Spoon batter into prepared dutch oven. Combine reserved crumb mixture with nuts (if desired) and sprinkle over batter.
Bake at 375 degrees for 30-35 minutes or until tester comes out clean.
Let cool in dutch oven for 10-15 minutes before removing. Serve warm.
|Sprinkle topping on batter|