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