RECIPE: REC: Quintissetial Coffee Cake. I've posted this before but I made it again yesterday and it's worth

RECIPE:
J

joe

Well-known member
a repeat. It is just as easy as the classic Bisquick Coffee Cake but much better. I do the nut streusel variation at the end of the recipe, and yesterday I tried almonds, which I will use from now on.

QUINTESSENTIAL COFFEE CAKE

Brown Sugar Buttermilk Crumb Cake

from Classic Home Desserts by Richard Sax. Serves 12

3/4 cup (1-1/2 sticks) unsalted butter, softened

1-1/2 cups packed light brown sugar

2-1/2 cups flour

1 tsp. baking soda

1 cup buttermilk (or sour cream, or a mixture of plain yogurt thinned with milk)

1 large egg, beaten

1 tsp. vanilla extract

1/2 tsp. salt

Preheat the oven to 350*F. Butter a 9" x 13" baking pan or two 8" square pans.

In a medium bowl, cut the butter into the brown sugar and flour with a pastry blender or two knifes until crumbly. Remove and reserve 1 cup of the mixture for the topping.

Beat the baking soda into the buttermilk and add to the flour. Add the egg, vanilla and salt and stir until smooth. Scrape the batter into the prepared pan and smooth the top. Spinkle the reserved crumbs over the top.

Bake the cake until golden brown, about 30 minutes.

Cool in the pan on a rack. Serve lukewarm or room temperature, directly from the pan.

Nut Streusel Variation:

Remove and set aside 3/4 cup of the crumb mixture instead of one cup; add 1 cup chopped walnuts or pecans and 1 tsp. ground cinnamon. Proceed with the recipe.

 
Copied. Try this one - there's just something about the taste and texture...

Try variation #1 -- this glaze just melts into the cake and gives an unbelievable tate!

Basic Buttermilk Cake Batter

Both of the variations are wonderful (tho I'm VERY partial to the first)! They also keep and freeze well.

1 cup flour
3/4 cup sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
1/3 cup buttermilk
1/2 tsp. vanilla
1/3 cup butter or margarine, melted and cooled

In large bowl, stir together flour, sugar, baking powder and salt. Set aside. Beat egg, buttermilk and vanilla until smooth; stir in butter. Add to flour mixture and stir with spoon until almost mixed.
Proceed as specified in desired variation below:


Walnut Cake with Butter-Gold Frosting (variation #1)

1/2 cup chopped walnuts
Basic Buttermilk Cake Batter
1/2 cup butter or margarine
1/2 cup sugar
1/4 cup buttermilk
1 tsp. light corn syrup
1/4 tsp. baking soda
1/2 tsp. vanilla

Stir walnuts into Batter. Spread into a greased 8x8x2” pan. Bake at 375 deg. about 25 min. or until pick inserted in center comes out clean. About 10 min. before cake is done, prepare frosting:
Melt butter in heavy saucepan; stir in sugar, buttermilk, corn syrup and baking soda. Boil over medium heat for 5 minutes, stirring frequently. Remove from heat and stir in vanilla. With a fine skewer, poke holes all over cake, about 1/2” apart. Pour hot frosting evenly over hot cake. Cool in pan on rack. Cut into bars.



Crumb Butterscotch Coffee Cake (variation #2)

1/2 cup packed light brown sugar
1/2 cup finely chopped walnuts
2 Tbl. flour
1/2 tsp. cinnamon
2 Tbl. butter or margarine, melted
Basic Butter Cake Batter

With fork, mix together sugar, walnuts, flour and cinnamon. Stir in butter; set aside. Spread Batter in greased 8x8x2” pan. Sprinkle with nut mixture. Bake at 375 deg. for 30 minutes or until pick comes out clean.
Cool slightly in pan on rack and cut into 9 squares. Serve warm.

 
Pardon me if this is a stupid question but just how do you make crumbs? Mine never turn out..

Do you just the dough just as it was mixed or do you squeeze handfuls of it together or??? Please do tell!

 
The topping is powdery as it is, even with the butter, so I just spread it on. There's a lot of it,

so even though some of it gets absorbed by the batter, it still comes out crumbly on top

 
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