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
Experts have proved the existance of recipes way back into distant history, in fact as far as the Egyptians, and potentially, even further back. However, these, ancient recipes were just very basic hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to food historians is a series of clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. As our culinary historical trip moves on a few more years there were two books from the fourteenth century - a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the indian curry that appears on menues today, but instead accounts of the types of meals enjoyed by the upper classes. In the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from middle-east cuisine, including spices like coriander, parsley, and basil. The introduction of these new foods and spices led to an eruption in recipe books, some of which are now in private cookery archives. Over the following few hundred years, the upper-class families of the West strove to lay on the best banquets, and because of this the best chefs and their recipes were at a premium. Nevertheless, it was during the 19th century that cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, testing, and writing down recipes that were common in the better off homes of the day. By the arrival of the 20th century, cookery publications were starting to become popular due to higher levels of literacy, people having increased leisure time and having more money to spend. Like it or not, the introduction of television brings us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting 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.
