Title: Buttermilk Coffee Cake
Categories: Breakfast Dessert
Yield: 12 Servings
| 3 | c | FLOUR |
| 2 | c | SUGAR |
| 1 | ts | CINNAMON |
| 1/4 | ts | GROUND CLOVES |
| 2 1/2 | ts | BAKING SODA |
| 1 | c | BUTTERMILK |
| 1 | c | RAISINS OR CHOPPED NUTS ** |
** -- OPTIONAL
~------------------------------------------------------------------------
IN A LARGE BOWL COMBINE FLOUR, SUGAR, CINNAMON, CLOVES, SALT AND BAKING
SODA. CUT IN BUTTER UNTIL MIXTURE IS CRUMBLY. SAVE ONE CUP OF THE MIXTURE
FOR TOPPING. STIR IN BUTTERMILK, MIXING UNTIL WELL COMBINED. ADD RAISINS OR
NUTS IF DESIRED. POUR INTO GREASED PAN ( 9" X 13" ) AND SPRINKLE WITH
TOPPING. BAKE AT 325 DEG F. FOR 1 HOUR OR UNTIL TOOTHPICK COMES OUT CLEAN.
THIS COFFEE CAKE CAN BE MADE AHEAD AND FROZEN. KEEPS WELL WHEN FROZEN.