2 1/4 cup flour
1 cup brown sugar
3/4 cup granulated sugar
2 tsp cinnamon
1/2 tsp salt
1/4 tsp ginger
3/4 cup vegetable oil
1 cup chopped walnuts or pecans
1 tsp baking powder
1 tsp baking soda
1 cup buttermilk
1 each large egg
Directions
PREHEAT OVEN TO 350 DEG F. LIGHTLY GREASE A 9" X 13" PAN. MIX FLOUR,
SUGARS, 1 ts SPOON CINNAMON, SALT AND GINGER. STIR IN OIL UNTIL
MIXTURE IS CRUMBLY AND EVENLY MOISTENED. FOR CAKE TOPPING, PUT 3/4
CUP FLOUR MIXTURE INTO A SMALL BOWL. STIR IN NUTS AND REMAINING
CINNAMON. STIR BAKING POWDER AND SODA INTO REMAINING MIXTURE. BEAT
BUTTERMILK AND EGG TO BLEND. ADD TO FLOUR MIX, STIRRING UNTIL BATTER
JUST FORMS. POUR MIXTURE INTO PREPARED PAN. SPRINKLE TOPPING OVER PAN
EVENLY. BAKE AT 350 DEG F. FOR 40 TO 45 MINUTES OR UNTIL PICK
INSERTED IN THE CENTER COMES OUT CLEAN. COOL COMPLETELY, IN THE PAN,
ON A WIRE RACK. MAKES 12 SERVINGS.
PER SERVING: 398 CALORIES, 4 g PROTEIN, 51 g CARBO, 21 g FAT, 19 mg
CHOL, 228 mg SODIUM. EACH SERVING = 47.8 % CALORIES FROM FAT.
Servings: 12 servings
Buttermilk Cinnamon Coffee Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Coffee; Dessert
The History of Recipes
It is quite possible to follow the history of recipes way back into the distant past, in fact as far back as the early Egyptians, and potentially, even further back. Interesting though that is, these, old records were just simple pictorial recipes for meal preparation.
In fact, the most ancient recipe in existence, according to food historians is a collection of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Later on, there are some interesting books dating from the fourteenth century ; a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, they are nothing to do with the spicy food that we all know today, but instead descriptions of the types of food cooked for the nobility of those days. Later on in the 1400s, the Crusaders brought back a variety of foods, spices and herbs from Arab countries, including spices like rosemary and coriander. The introduction of these new culinary ideas led to an outbreak in books on cooking, the majority of which are now in academic collections. For the centuries that followed, the powerful families of the West strove to offer the best banquets, and as a consequence, the best chefs and their recipe collections were at a premium. However, it was during the 1800s the formal cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, testing, and writing down recipes of the day. The introduction of the TV brought us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Buttermilk Cinnamon Coffee Cake recipe.
