This easy homemade coffee cake is baked in a square pan with a crumbly and delicious cinnamon-spiced brown sugar and pecan topping.
The buttermilk cake is made from scratch and it's easier than you might think. You don't even need an electric mixer. Just combine the dry ingredients with the whisked egg and buttermilk, blend the topping ingredients, and bake!
The cake is versatile as well. Before you add the crumb topping, spoon about 1/2 cup of jam or preserves over the batter and swirl it lightly. Or place well-drained, diced or sliced, canned peaches or pears over the batter. Stir about 1/2 to 1 cup of raisins, currants, or mini chocolate chips into the batter if you'd like. Chopped walnuts are a good alternative instead of pecans. Put your own twist on this coffee cake!
- 2 cups all-purpose flour (9 ounces)
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons shortening (or butter)
- 1 large egg
- 3/4 cup buttermilk (well shaken)
- For the Topping:
- 1/2 cup brown sugar (light or dark)
- 2 teaspoons ground cinnamon
- 2 tablespoons melted butter
- 1/2 cup chopped pecans
- Heat the oven to 350 F (180 C/Gas 4).
- Grease and flour an 8-inch or 9-inch cake pan (round or square).
- In a bowl, combine the flour, granulated sugar, baking powder, salt, and baking soda.
- With a pastry blender or fingers, cut in the shortening until the mixture resembles coarse meal.
- In another bowl, whisk the egg and buttermilk; stir into the flour mixture.
- Spread the batter in the prepared cake pan.
- In another bowl, combine the brown sugar, cinnamon, melted butter, and chopped pecans. Sprinkle the topping mixture over the coffee cake batter.
- Bake the cake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- You can easily reduce the sugar in the cake. Use a low-sugar baking blend or half sugar and the rest of the equivalent sugar substitute.
- Have the oven preheated and pans ready before you combine the wet and dry ingredients to make the batter. The baking powder and soda in the coffee cake will begin to work right away, so it should go in the oven as soon as the topping is added to the batter.
- If you don't have buttermilk on hand, combine 1 teaspoon of lemon juice and 1/2 cup of milk. Let the mixture stand for 2 to 3 minutes and add it to the recipe. Another alternative is a mixture of 2 tablespoons of yogurt—plain or vanilla—blended into 6 tablespoons of milk.
- Instead of the cake pan, bake individual coffee cakes in greased and floured muffin cups.
|Nutritional Guidelines (per serving)|
|Total Fat||25 g|
|Saturated Fat||8 g|
|Unsaturated Fat||11 g|
|Dietary Fiber||3 g|