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Buttermilk Coffee Cake

Buttermilk Coffee Cake
Of all the things I make for breakfast, this gets eaten the fastest. That's all right with me because it's also the easiest to prepare! Serve this tasty treat with fresh fruit, juice and coffee for a complete meal.
20-24 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 3/4 cup sugar
  • 3/4 cup vegetable oil
  • 1 teaspoon salt
  • 1 egg, lightly beaten
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • TOPPING:
  • 1 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 1/4 cup sugar
  • 1 tablespoon all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Directions

  • In a bowl, combine flour, sugars, oil and salt; mix well. Remove 1/2
  • cup and set aside. To remaining flour mixture, add egg, buttermilk
  • and baking soda; mix well. Pour into a greased 15-in. x 10-in. x
  • 1-in. baking pan.
  • To reserved flour mixture add all topping ingredients; mix well.
  • Sprinkle over batter. Bake at 350° for 25-30 minutes or until
  • cake tests done. Yield: 20-24 servings.
© Taste of Home 2013

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Buttermilk Coffee Cake (continued)

Nutrition Facts: 1 serving (1 piece) equals 226 calories, 11 g fat (1 g saturated fat), 9 mg cholesterol, 169 mg sodium, 31 g carbohydrate, 1 g fiber, 2 g protein.
© Taste of Home 2013