Passed down through generations, this coffee cake recipe has stood the test of time. Serve warm for breakfast or brunch.
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
How to Make It
In a large bowl, mix brown sugar, granulated sugar, flour, nutmeg, and 2/3 cup butter.
Transfer 1 packed cup of the sugar mixture to a small bowl. Add nuts and cinnamon, mixing well.
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.
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).
Cool on a rack at least 20 minutes. Remove pan rim. Serve warm or cool.
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.