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Monday, April 2, 2012

Buttermilk Coffee Cake

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Buttermilk works magic once again. I know they say you can make substitutes with lemon juice or vinegar and milk, but I'm convinced it's always worth picking up the real stuff. Granted, I haven't actually ever tried a buttermilk substitute so please tell me if I'm wrong! :) Point is, I've loved every recipe I've made with buttermilk...chocolate fudge drops, pancakes, almond joy bread, and Texas sheet cake, to name a few. This coffee cake can now be added to that list!
It's a pretty basic coffee cake recipe, complete with a nutty brown sugar layer sprinkled inside and on top. However, the texture and flavor and density of this cake put it high above many coffee cakes I've tried. I'm blaming the buttermilk!
I almost swapped craisins and white chocolate chips for the raisins (making it more cake than breakfast, ha), but at the last minute I decided to use up some yogurt covered raisins. The yogurt coating kind of melted a bit into the coffee cake but overall I really liked the addition of the raisins, little pops of sweetness floating throughout. I enjoyed one piece before sending this with Ryan for a birthday celebration at work and I heard it was well-received by everyone. Buttermilk for the win!
What's your favorite way to use buttermilk? Have you ever tried a buttermilk sub?

One Year Ago: Lemon Ginger Scones
Two Years Ago: Cinnamon Rolls

Buttermilk Coffee Cake
from allrecipes.com

for the streusel-
-1 cup packed brown sugar
-1 cup chopped walnuts
-1/3 cup butter
-2 tbsp all-purpose flour
-4 tsp ground cinnamon

for the cake-
-1/2 cup butter, softened
-1 1/2 cups sugar
-2 eggs
-3 cups all-purpose flour
-4 tsp baking powder
-1/2 tsp salt
-2 cups buttermilk
-1 cup raisins

1. In a small bowl, combine streusel ingredients, cutting in the butter with a pastry blender or fork until coarse crumbs form. Set aside.
2. Preheat oven to 350F and grease a 9 x 13 inch pan. Set aside.
3. Cream butter and sugar in a large mixing bowl. Add eggs, one at a time, beating after each addition. In a separate bowl, combine the dry ingredients (flour, baking powder, and salt). Alternate adding the dry ingredients to the creamed mixture with the buttermilk. Stir in the raisins.
4. Pour half of the batter into the prepared pan. Sprinkle with half of the streusel before spreading the remaining batter in the pan. Sprinkle with remaining streusel. Bake for 35-40 minutes, until an inserted toothpick comes out clean.