Coffee Cake

Every year, when I was in elementary and middle school, our family would drive 7 hours to visit my grandparents.  While the car ride always felt like forever, the week went by in a second.  My grandparents lived on acreage, and it was so much fun exploring the “vast beyond” of their backyard.  Northern California is such a different environment than the Pacific Northwest and I loved viewing the different plant and animal life nature had to offer.

One of the things that my grandma always made for breakfast was coffee cake.  Right out of the oven, all nice and warm.  These little bites of heaven are moist with a bit of cakey-ness on top–perfect with a tall glass of milk.  Every time I make these I am transported back to my grandmother’s house and her sunny kitchen.  Ahh, the memories of childhood.

You can make these with nuts or without. I have done both and they taste wonderful either way.  My dad likes to spread peanut butter on top and dip in his coffee.  Whatever works, right?  However you choose to eat it, you won’t be sorry. Enjoy! xoxo

Coffee Cake

print recipe

1 c packed brown sugar

¾ c sugar

2 ½ c flour

1 T cinnamon

¾ c canola oil

1 egg

1 c buttermilk

1 t baking soda

1 t salt

½ c chopped nuts of any kind (I used pecans)

Preheat oven to 350 degrees.  Spray a 9×13 pan with cooking spray and set aside.

In a large bowl with a paddle attachment, mix on low speed both sugars, flour, cinnamon, and oil.  It should be crumbly and coarse-like.  Remove ¾ c and set aside.

To what is left in the bowl, add the egg, buttermilk, baking soda, and salt.  Mix until all is incorporated and resembles batter.

Pour into the baking dish.  Evenly sprinkle the mixture that was set aside on top.  Then sprinkle the nuts.  Bake for 35-40 minutes, or until toothpick entered comes out clean.  Let it cool before cutting into bars and serving.