We finally woke up to a few inches of snow on Saturday morning. I was almost convinced we were never going to see the white stuff this winter! For some reason, the presence of snow made me crave a slice of coffee cake, so I quickly set to putting one together. Simple as ever, with a few new ingredients -- this time I opted to replace most of the milk I usually use with buttermilk. I also added a generous amount of chopped pecans to the topping. D said this coffee cake was the best he's ever had -- so I have a feeling my substitutions were a brilliant idea!
Cinnamon Buttermilk Coffee Cake (printer-friendly version)
makes eight servings
1 1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 stick unsalted butter, softened
1/4 cup granulated sugar
2 tablespoons light brown sugar
1 egg
2/3 cup low-fat buttermilk
1/3 cup skim milk
zest from one lemon
1 teaspoon vanilla extract
For the topping:
1/3 cup granulated sugar
2 tablespoons light brown sugar
2 tablespoons unbleached all-purpose flour
2 tablespoons unsalted butter (cold)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/4 cup chopped pecans
1. Preheat the oven to 375 degrees.
2. Combine the flour, baking powder, salt, cinnamon, and nutmeg in a medium-sized bowl. Stir together with a fork.
3. Cream together the butter and sugar. Beat in the egg, buttermilk, and skim milk.
4. Slowly add in the flour mixture to the wet ingredients.
5. Stir in the lemon zest and ground cinnamon.
6. Spoon the batter into a greased 8"x8" glass baking dish.
7. Make the crumb topping by combining together the sugars and flour. Use a pastry blender to cut in the butter. Stir in the cinnamon, nutmeg, and ginger. Stir in the chopped pecans
8. Spoon the crumb mixture evenly over top of the batter.
9. Bake in the oven for 25-30 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
10. Cool on a wire rack for a few minutes before serving.
makes eight servings
1 1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 stick unsalted butter, softened
1/4 cup granulated sugar
2 tablespoons light brown sugar
1 egg
2/3 cup low-fat buttermilk
1/3 cup skim milk
zest from one lemon
1 teaspoon vanilla extract
For the topping:
1/3 cup granulated sugar
2 tablespoons light brown sugar
2 tablespoons unbleached all-purpose flour
2 tablespoons unsalted butter (cold)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/4 cup chopped pecans
1. Preheat the oven to 375 degrees.
2. Combine the flour, baking powder, salt, cinnamon, and nutmeg in a medium-sized bowl. Stir together with a fork.
3. Cream together the butter and sugar. Beat in the egg, buttermilk, and skim milk.
4. Slowly add in the flour mixture to the wet ingredients.
5. Stir in the lemon zest and ground cinnamon.
6. Spoon the batter into a greased 8"x8" glass baking dish.
7. Make the crumb topping by combining together the sugars and flour. Use a pastry blender to cut in the butter. Stir in the cinnamon, nutmeg, and ginger. Stir in the chopped pecans
8. Spoon the crumb mixture evenly over top of the batter.
9. Bake in the oven for 25-30 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
10. Cool on a wire rack for a few minutes before serving.
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