Coffee Cake (for Cuisinart)
---------------------------
Makes: two 8"-9" round cakes
-or- one 13" x 9" cake
-or- about 16-18 extra-large muffins
2-1/2 c. all-purpose flour
2 c. brown sugar
1/2 t. salt
2/3 c. unsalted butter or shortening
2 t. baking powder
1/2 t. baking soda
3/4 t. cinnamon
3/4 t. nutmeg
1 c. buttermilk -or- 1/2 c. buttermilk and 1/2 c. plain yogurt
1-1/2 t. vanilla
2 eggs
Preheat oven to 375 degrees Fahrenheit (325 F for convection).
Spray pans lightly with cooking spray.
Combine flour, sugar, and salt in a large bowl of the food
processor. Pulse 3-4 times to blend. Add butter or shortening
and pulse just until crumbly. Remove half of mixture to another
bowl and set aside for use as topping later.
To the remaining crumb mixture in work bowl, add baking powder,
baking soda, cinnamon, and nutmeg. Pulse 2-3 times to blend. Add
the buttermilk (or buttermilk and yogurt), vanilla, and eggs. Mix
just until blended (DO NOT OVERMIX).
Spread batter in prepared pan and sprinkle the reserved topping
mixture over the top. Bake 25-30 minutes, or until cake tests
done. Serve warm.
VARIATION:
You can achieve a nice layered effect by pouring part
of the batter into the cups or pans, then part of the crumb topping,
and repeating with another layer of batter and finishing with the
topping. You may wish to increase the ingredients used for the
crumb topping if you use this method.
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