Spice coffee cake

1 servings

Ingredients

Quantity Ingredient
2 cups Brown sugar; firmly packed
2 cups Flour
½ cup Margarine
1 Egg; unbeaten
1 cup Buttermilk
1 teaspoon Baking soda
1 teaspoon Vanilla
1 teaspoon Lemon juice
1 teaspoon Cinnamon
¼ teaspoon Nutmeg
½ teaspoon Salt
¼ cup Nuts

Directions

Preheat oven to 350° F. / Grease and flour 9x13 inch pan/ bake 25-30 inch pan.

1. Mix brown sugar and flour; then cut in shortening with a knife or pastry blender until crumbly.

2. Set aside 1 cup of this crumbly mixture for the topping. To the remainder add eggs, and beat until well blended; then add the buttermilk which has been combined with the next 6 ingredients. Mix together thoroughly.

3. Spread batter into a greased and floured 9x13x2 inch pan for a single recipe. 4. Add nuts to the crumbly mixture and sprinkle over the top.

NOTES : "This is a good pan cake that needs no frosting since the topping is baked with the cake. Delicious, and especially suited for breakfasts and brunch. Make a big batch to have on hand in your freezer for impromptu entertaining"

Recipe by: The Freezer Cookbook© by Charlotte Erickson Posted to MasterCook Digest by "Brian and Claudia Nagel" <uh_oh@...> on Jan 16, 1999, converted by MM_Buster v2.0l.

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