A tangy version with raisins and nuts.
When compared to a non-buttermilk coffee cake, like this one from Columbiaville, Michigan, buttermilk cakes are far more likely to use more baking soda than baking powder. The acidity of the buttermilk substitutes for the powdered acids in baking powder.
From the box of L.S. of Joplin, Missouri.
Buttermilk Coffee Cake
- 3 c. sifted flour
- 2 c. sugar
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ground cloves
3/4 c. shortening
Cut in shortening and reserve 1/2 cup of mixture for top of cake.
To remaining mixture add:
- 2 c. buttermilk
- 2 tsp. soda
- 1/2 c. raisins
- 1/2 c. nuts
Mix well–pour in greased and floured 9″ x 12″ pan.
Sprinkle 1/2 c. flour mixture over cake. Bake 350 deg. 45 minutes (or more).
From the kitchen of Esther V. Anderson.