3 cup flour
2 cup sugar
1 tsp cinnamon
1/4 tsp ground cloves
2 1/2 tsp baking soda
1 cup buttermilk
1 cup raisins or chopped nuts **
OPTIONAL ~
~ ~ IN A LARGE BOWL COMBINE F
Directions
CLOVES, SALT AND BAKING SODA. CUT IN BUTTER UNTIL MIXTURE IS CRUMBLY.
SAVE ONE CUP OF THE MIXTURE FOR TOPPING. STIR IN BUTTERMILK, MIXING
UNTIL WELL COMBINED. ADD RAISINS OR NUTS IF DESIRED. POUR INTO
GREASED PAN ( 9" X 13" ) AND SPRINKLE WITH TOPPING. BAKE AT 325 DEG
F. FOR 1 HOUR OR UNTIL TOOTHPICK COMES OUT CLEAN. THIS COFFEE CAKE
CAN BE MADE AHEAD AND FROZEN. KEEPS WELL WHEN FROZEN.
Servings: 12 servings
Buttermilk Coffee Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Coffee; Dessert
The History of Recipes
We are able to trace the history of written recipes way back into history, in fact as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, generally, these ancient cook books were just primitive hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to historians is a series of clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. As we move into Roman times 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were split into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the ancient chefs were skilled in the use of many different spices, including a few that will be familiar to modern cooks like thyme, rue and parsley. As we move on, there were some books published in the fourteenth century : one book called `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these two books are nothing to do with the indian food that is served today, but rather descriptions of the types of food served to the rich and wealthy people of that time. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from Arab cooking, including spices like coriander, parsley, basil and rosemary. The introduction of these new culinary ideas created a surge in publications on food, the majority of which still exist in academic collections. The revolution that is television brings us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Buttermilk Coffee Cake recipe.
