Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 4

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

Janet Hausmann, Beaverton, Oregon
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix brown sugar, granulated sugar, flour, nutmeg, and 2/3 cup butter.

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  • 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.

Chef's 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.

Nutrition Facts

293 calories; calories from fat 52%; protein 2.1g; fat 17g; saturated fat 8.4g; carbohydrates 35g; fiber 0.4g; sodium 392mg; cholesterol 56mg.
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