Antique Buttermilk Coffee Cake
Old fashioned coffee cake recipes are a hit in every household. Made with fresh ingredients, Antique Buttermilk Coffee Cake is made from scratch, just the way that Ma used to make it. With a touch of blueberries for a sweet flavor, you'll want to eat it for breakfast, dinner and dessert. Make it for dessert tonight and take a trip down memory lane.
Ingredients
- 1 1/2 cup sugar
- 1/3 cup chopped pecans
- 1/2 cup unsalted butter, chilled and cut into pieces
- 1 tablespoon unsalted butter, melted
- 1 1/2 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1 cup buttermilk
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 1/2 teaspoon orange peel, grated
- 2 cup all purpose flour
- 1 tablespoon baking powder
- 1 1/2 cup unsweetened frozen blueberries, or fresh blueberries
Instructions
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Preheat oven to 350 degrees F. Butter and flour a 9x9 inch baking pan.
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Make topping by combining 1/2 cup sugar, pecans, 1 tablespoon of melted butter, all of the cinnamon and 1/2 tsp. nutmeg in a bowl. Set aside.
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Whisk buttermilk and next 3 ingredients in a bowl and set aside.
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Combine flour, baking powder, remaining sugar and nutmeg in a food processor or bowl.
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Add 1/2 cup chilled butter and process until mixture resembles coarse meal.
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Add buttermilk mixture and process until just blended.
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Fold in berries and transfer to prepared pan.
- Sprinkle topping over. Bake about 30, or until tester comes out clean when inserted into center. Cool cake completely in pan on rack.