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REC: Quintessential Coffee Cake: Brown Sugar Buttermilk Crumb Cake. This was a hit

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Joined: Dec 14, 2005


Posted to Thread #9927 at 3:02 pm on Mar 2, 2008

at a work party at my community garden yesterday. It was so easy--just 10 minutes to put together, and about as long to be eaten. I found it a little sweet, so I will add a little less brown sugar next time, or pack it a little less.

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.

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