Cinnamon Streusel Buttermilk Coffee Cake

This recipe was handed down to Janet Hausmann from her grandmother, Helen Whipple. It's now beloved by all generations. At mile-high altitude, increase flour to 2 1/4 cups and reduce baking powder to 1 1/2 teaspoons; bake as directed, allowing about 55 minutes.

Yield: Makes 8 to 10 servings

Ingredients

• 1  cup  firmly packed brown sugar
• 1/2  cup  granulated sugar
• 2  cups  all-purpose flour
• 1/2  teaspoon  ground nutmeg
• About 2/3 cups (1/3 lb.) melted butter or margarine
• 1/2  cup  chopped pecans or almonds
• 1  teaspoon  ground cinnamon
• 1  large egg, beaten to blend
• 1  cup  buttermilk
• 2  teaspoons  baking powder
• 1  teaspoon  baking soda

Preparation

1. In a large bowl, mix brown sugar, granulated sugar, flour, nutmeg, and 2/3 cup butter.

2. Transfer 1 packed cup of the sugar mixture to a small bowl. Add nuts and cinnamon, mixing well.

3. To the mixture in the large bowl, add egg, buttermilk, baking powder, and baking soda; mix well. Pour batter into a buttered 9-inch cheesecake pan with removable rim. Sprinkle cinnamon-nut mixture evenly over batter.

4. Bake in a 350° oven until toothpick inserted in center comes out clean and cake begins to pull from pan sides, about 40 minutes (about 35 minutes in convection oven).

5. Cool on a rack at least 20 minutes. Remove pan rim. Serve warm or cool.

Nutritional Information

Calories:

293 (52% from fat)

Protein:

2.1g

Fat:

17g (sat 8.4)

Carbohydrate:

35g

Fiber:

0.4g

Sodium:

392mg

Cholesterol:

56mg