Thursday, October 4, 2018

Classic Buttermilk Crumb Coffee Cake (1923)

  • 1 cupful sugar
  • 2 cupfuls all-purpose flour
  • 1 egg, beaten
  • 1/2 cupful butter or other shortening
  • 1/2 cupful buttermilk
  • 1/2 tspn cinnamon
  • 1/2 tspn ginger
  • 1/2 tspn nutmeg
  • 1 tspn baking powder
  • 1/2 tspn baking soda
  • 1/2 cupful raisins
  • 1/2 cupful chopped nuts
Sift together the sugar, flour, and spices, and work in the butter as in making baking-powder biscuits. Take out 1 cupful of this crumbly mixture, and set aside.  

Mix together the beaten egg and the buttermilk to which the baking powder and soda have been added. Stir into the flour and butter mixture in the bowl, beating until just well-mixed. Add the raisins and nuts last.

Butter a round or square cake pan with fairly deep sides. In the bottom, spread half of the reserved crumbs. Pour in the batter, spreading it evenly, then sprinkle the remaining crumbs over the top. Bake 40 minutes in a moderate oven, 350 degrees. Let cool in pan. 

More "Lost" Buttermilk Recipes
Butterscotch Nut Bread with Buttermilk (1952)
Corn Buttermilk Bread Sticks (1950)

(Origin - "Sunset's Hostess Handbook" by Genevieve A Callahan, Home Economics Director of Sunset Magazine, 1936)

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