Easy Coffee Cake

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Makes 12 servings

Batter

•  2 cups flour
• 1 cup sugar
• ½ cup brown sugar
• 1 tsp baking soda
• ⅔ cup margarine
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• 1 cup buttermilk
• 2 eggs

Topping

• ½ cup brown sugar
• ½ cup chopped walnuts
• 1 tsp cinnamon
• ½ tsp nutmeg

1.  Grease and flour bottom only of 13×9” pan.
2.  In large mixing bowl, combine the batter ingredients.
3.  Beat with electric mixer on low speed until blended.
4.  Mix at high or medium speed for 3 more minutes.
5.  Carefully pour into greased and floured 13×9” pan.
6.  In small mixing bowl, mix together topping ingredients.
7.  Sprinkle topping over cake batter.
8.  Cover with plastic wrap and refrigerate over night.
9.  Bake at 350F for 30-40 minutes.

Alright, so yes, this recipe does need to be made ahead of time and refrigerated overnight but hey, that’s not too big a deal, right?  (It’s definitely worth it.)

This recipe is an oldie but goody.  It was among the first recipes to be added to my collection when I started my very own recipe box in middle school Home Ec class!  So if that doesn’t tell you how easy this cake really is to make, I don’t know what will. Most of the ingredients you probably already have on hand – all but the buttermilk would be my guess, just pick up a pint of that on a shopping trip.

Now, in the pictures shown, that is actually 1.5 times the topping that the recipe calls for. Whenever a dish has a topping such as this, or bread crumbs or cracker crumbs, it’s always requested by my peanut gallery (aka guinea pig/topping fiend husband) that I add more topping.  So when it came to this coffee cake, I thought, why not add a little more?  Well, I will tell you that this is one of the few exceptions in which you should not add more topping. It was too much and dried the cake out, so just stick to the recipe.

An easy recipe with a light, fluffy taste and sugary crunch topping.  What’s not to love?