Delicious warm or cold, who can resist the streusel or the buttermilk cake?
Author: Denise
Recipe type: Breakfast, dessert
Cuisine: American, European
Serves: 15
Ingredients
Cake:
1 C sugar
½ C butter, softened
2 eggs
1 t vanilla
2 C flour
1 t soda
1 t baking powder
1 t salt
1 C buttermilk
Streusel:
1 C brown sugar, packed
1 C chopped walnuts or pecans (optional)
¼ C flour
¼ C butter, softened
4 t ground cinnamon (I used 3 scant)
Instructions
Preheat oven 350 degrees
Grease a 9 x 13 baking pan; set aside. In a large bowl, cream sugar and butter together with a mixer until light and fluffy. Add eggs, one at a time, blending well after each. Add vanilla
In second bowl, stir together flour, baking powder, soda and salt. Add ⅓ of dry ingredients to the mixture and blend until incorporated. Add half of buttermilk and blend, then add half of the remaining flour mixture. Blend in remaining buttermilk, and mix in the last of the flour mixture by hand until no flour is visible. In a bowl, combine all the streusel ingredients.
Spread half of the batter into an. Top with half of the streusel mixture. Carefully spread the remaining batter over the streusel, then sprinkle the remaining streusel on top. . At this point the cake may be covered and placed in refrig over night.( Let stand 30 minutes before baking) Or, bake immediately for 25 to 35 min or until cake is set and toothpick inserted in center comes out clean. Cool 15 min before cutting and serving.
Recipe by The Gingham Apron at https://www.theginghamapron.com/buttermilk-streusel-coffee-cake-thanksgiving-prep/