You know what's so special about coffee cake, right? Besides being delicious, it's cake you are supposed to eat for breakfast. Oh, ouch! Twist my arm! And my kids' arms, too. I have only made this once, but Hazel keeps asking for it again. She's no dummy.
This cake has all those yummy flavors I love in a doughnut - nutmeg, brown sugar, cinnamon, etc. But of course it's way easier because it just bakes in a 9 x 13 pan. And if you're going to continue to compare it to doughnuts, it is waaay healthier because no frying! Just for that I am giving it my "healthy-ish" tag. Gotta love it, and now you can definitely eat it for breakfast!
Buttermilk-Nutmeg Coffee Cake (print recipe)
2 1/2 cups all-purpose flour
1 1/2 cups packed brown sugar
1/2 tsp salt
2/3 cup butter
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 eggs, beaten
1 1/3 cups buttermilk
1/2 cup chopped pecans, walnuts or almonds
1. Grease the bottom and 1/2-inch up the sides of a 9x13-inch baking dish; set aside. Preheat oven to 350 (for metal) or 325 (for glass.) In a large bowl combine flour, brown sugar, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; set aside 1/2 cup of the crumb mixture. Stir baking powder, baking soda, cinnamon and nutmeg into the remaining crumb mixture.
2. In a medium bowl combine eggs and buttermilk. Add egg mixture all at once to cinnamon mixture, stirring just until moistened. Spoon batter evenly into prepared pan or dish. In a small bowl stir together the reserved 1/2 cup crumb mixture and the nuts; sprinkle over batter.
3. Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Serve coffee cake warm or room temperature. Makes 18 servings
Recipe from 9x13: The Pan That Can