Ingredients
-
3/4
-
2 1/4
-
1/4
-
1 1/2
-
1
-
3/4
-
1
-
1
-
1
-
1
-
1/2
-
-
-
-
Directions
Grandma’s Buttermilk Coffee Cake, This is the best coffeecake I’ve ever had! So easy to make and always a hit Not sure if it is really grandma’s recipe or if she got it somewhere , This is originally from Sunset Magazines Bread book Circa 1960s My sister made it frequently and I figured she had created it until she revealed the source Sunset Magazine in Menlo Park CA I hadn’t made it in years and tried again today with disappointing results Not the recipe’s fault tho, we now live in Colorado at 6000+ ft Obviously going to have to adjust for the higher altitude We’re not in the SF Bay Area anymore Bummer , I made this for my DH to take to work, so I did not get to enjoy this They all gave it 5 stars I will make this again for sure
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Mix Flour, Salt, and 1/2 Teaspoon of Cinnamon Into a Large Mixing Bowl. Add Sugar and Oil and Mix on Medium Speed Until Well Blended and Feathery. |
|
3
Done
|
Remove 3/4 Cup of This Mixture and Put in a Smaller Mixing Bowl For the Topping. Add Walnuts and Remainder of Cinnamon to the Contents of the Smaller Bowl For the Topping, Mix Well and Set Aside For Later. |
|
4
Done
|
to Remaining Mixture (not the Topping) Add Baking Soda, Baking Powder, Egg and Buttermilk. Mix Until Smooth, This Is the Coffeecake Batter. |
|
5
Done
|
Spoon the Cake Batter Into a Buttered 9 X 13 Baking Dish. Sprinkle the Topping Over the Cake Batter and Press Lightly With Fingers. Bake at 350 Degrees For 25 - 30 Minutes. |
