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Wednesday, February 9, 2011

Buttermilk Coffee Crumb Cake



Weekend was upon us and I decided to turn back the hands of time.  I plunged into The Grass Roots Cookbook again.  This time Mrs. Mary Rohrer of Lancaster County, Pennsylvania provided the recipe.  Yum, scrumptious, old fashion, down home are a few words to describe this cake loaded with butter, flour and brown sugar.

 creamed butter and brown sugar

 oops, I forgot to blend before adding butter

 ready for baking

Buttermilk Coffee Crumb Cake
from Jean Anderson's
The Grass Roots Cookbook
adapted

2 1/2 cups all purpose flour
3t cinnamon
1t baking soda
1t sea salt
1 stick (1/2 cup) unsalted butter
2 cups firmly packed light brown sugar
1 large egg
1 1/2 cup buttermilk (I used 1 1/2 non-fat milk and 1 1/2T lemon juice)


~ preheat oven 350
~ cream butter until light
~ gradually add sugar to butter continue to cream until light
~ beat in egg
~ sift flour, cinnamon, baking soda and salt in a medium bowl
~ alternate adding dry ingredients and buttermilk to creamed mixture beginning and ending with dry  ingredients

Crumb Topping
1/3 cup all purpose flour
1/3 cup firmly packed brown sugar
3 1/2T unsalted butter

~ mix flour and sugar in medium bowl
~ cut in butter with pastry blender until mixture resembles coarse crumb

~ pour batter into a greased backing dish 13x9x2
~ scatter the crumbs evenly on top 
~ bake 45 minutes or until cake begins to pull away from sides of pan and top springs back
~ cool 15-20 minutes and serve

!!!!!!! do not over mix when adding the flour mixture

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