There is something about coffee cake that is comfortingly old-fashioned.
Prep Time: 20 minutes
Bake Time: 45 minutes
Yield: 20 servings
Ingredients
Cake
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2/3 cup margarine
1 cup granulated sugar
1/2 cup brown sugar
2 beaten eggs
1 cup low-fat (1%) buttermilk
Topping
1/4 cup brown sugar
1/2 cup chopped pecans
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Directions
- In small bowl, stir together flour, baking powder, baking soda, cinnamon and salt. Set aside.
- In a large mixing bowl, beat margarine with an electric mixer on medium speed for 60 seconds. Add the granulated and brown sugars; beat mixture until well blended. Add eggs; beat mixture until well combined.
- At low speed, add dry ingredients (in 3 additions) alternately with buttermilk (in 2 additions); mix until thoroughly combined. Spread batter in well-greased 13 x 9 x 2-inch baking pan.
- In small bowl, combine topping ingredients; mix with fork. Pat topping over batter. Cover; refrigerate 8 to 12 hours, or overnight.
- Bake coffee cake in preheated 350 degrees F oven 40 to 45 minutes or until tested done.
Nutrition Information Per slice: 197 cal, 8 g fat, 22 mg chol, 214 mg sodium, 29 g carbo, 1 g fiber, 3 g pro, 23 mcg folate.