What's Baking: Spiced Buttermilk Coffee Cake


Another weekend, another coffee cake. The weather over the weekend cooled significantly from the soaring temperatures we had during the week, so I threw my plans to make a pitcher of sangria out the window and baked up a warm coffee cake instead. The perfect accompaniment to a lazy morning and a hot cup of coffee!

Spiced Buttermilk Coffee Cake (printer-friendly version)
makes eight servings

1 1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
3 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 stick unsalted butter, softened
1/4 cup granulated sugar
2 tablespoons light brown sugar
1 egg
1 cup low-fat buttermilk
zest from one lemon
1 teaspoon vanilla extract

For the topping:
1/3 cup granulated sugar
2 tablespoons light brown sugar
2 tablespoons unbleached all-purpose flour
2 tablespoons unsalted butter (cold)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup candied ginger chips, chopped
1/4 cup pecans, chopped

1. Preheat the oven to 375 degrees.
2. Combine the flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves in a medium-sized bowl. Stir together with a fork.
3. Cream together the butter and sugar. Beat in the egg, buttermilk, and lemon zest.
4. Slowly add in the flour mixture to the wet ingredients.
5. Spoon the batter into a greased 8"x8" glass baking dish.
6. Make the crumb topping by combining together the sugars and flour. Use a pastry blender to cut in the butter. Stir in the cinnamon, nutmeg, and candied ginger. Stir in the chopped pecans
7. Spoon the crumb mixture evenly over top of the batter.
8. Bake in the oven for 25-30 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
9. Cool on a wire rack for a few minutes before serving.

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