Friday, May 27, 2011

Cowboy Coffee Cake


      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

Done when tester comes out clean


Parchment leaves creases on the side of the cake but makes life a whole lot easier


Cinnamon and brown sugar make this cake a winner

6 comments:

  1. I made this for breakfast this morning. Really nice coffee cake. The only issue I had was the bottom got a little overcooked, so I probably should have used about 8 coals on the bottom to go with the 20 on the top.

    Thanks for posting the recipe!

    ReplyDelete
  2. Did you put your coals in a ring around the base of the oven? Glad you liked the recipe and thank you for your feedback! Liddy

    ReplyDelete
    Replies
    1. Yes, I did. Might have just been a fluke. Either way, it was good. :)

      Delete
  3. Just made this tonight, I even used GF flour because of my wife's celiac and it still turned out moist and light, just like you said! I'm just starting to get into dutch oven cooking more and this cake was a good motivator to keep me cooking more often! Will be checking in on your posts for more recipes to try. I did 8 coals on the bottom in a ring and 22 on top, the bottom was not overcooked at all. I was closer to 30 min when I pulled from the coals. Had the neighbors over and they loved it. Thanks Lid Lifter!

    ReplyDelete
  4. Just made this tonight, I even used GF flour because of my wife's celiac and it still turned out moist and light, just like you said! I'm just starting to get into dutch oven cooking more and this cake was a good motivator to keep me cooking more often! Will be checking in on your posts for more recipes to try. I did 8 coals on the bottom in a ring and 22 on top, the bottom was not overcooked at all. I was closer to 30 min when I pulled from the coals. Had the neighbors over and they loved it. Thanks Lid Lifter!

    ReplyDelete
    Replies
    1. Thanks so much for your feedback Matt, so happy to hear you liked the recipe and good to know the cake can be made with gluten free flour. Keep up the great work! Liddy

      Delete