Recipe from Sunset

Passed down through generations, this coffee cake recipe has stood the test of time. Serve warm for breakfast or brunch.

Ingredients

  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • About 2/3 cups (1/3 lb.) melted butter or margarine
  • 1/2 cup chopped pecans or almonds
  • 1 teaspoon ground cinnamon
  • 1 large egg, beaten to blend
  • 1 cup buttermilk
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda

Preparation

  1. 1. In a large bowl, mix brown sugar, granulated sugar, flour, nutmeg, and 2/3 cup butter.
  2. 2. Transfer 1 packed cup of the sugar mixture to a small bowl. Add nuts and cinnamon, mixing well.
  3. 3. To the mixture in the large bowl, add egg, buttermilk, baking powder, and baking soda; mix well. Pour batter into a buttered 9-inch cheesecake pan with removable rim. Sprinkle cinnamon-nut mixture evenly over batter.
  4. 4. Bake in a 350° oven until toothpick inserted in center comes out clean and cake begins to pull from pan sides, about 40 minutes (about 35 minutes in convection oven).
  5. 5. Cool on a rack at least 20 minutes. Remove pan rim. Serve warm or cool.

Notes
At mile-high altitude, increase flour to 2 1/4 cups and reduce baking powder to 1 1/2 teaspoons; bake as directed, allowing about 55 minutes.

Janet Hausmann, Beaverton, Oregon,
May 1999