• Cooking Time: 35-40 minutes
  • Servings: 18
  • Preparation Time: 20 minutes


This recipe comes from 'The Better Homes and Gardens New Cookbook, 12th Edition'. One of my favorite things to bake are coffee cakes, and I was in the mood for one!


  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups packed brown sugar
  • 1/2 tsp. salt
  • 2/3 cup butter, margarine, or shortening (I used shortening)
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 2 eggs, beaten
  • 1 1/3 cups buttermilk or sour milk (1 tsp. lemon juice of vinegar to one cup of regular milk...I used lemon juice)
  • 1/2 cup nuts, chopped (I used cashews).


  • Preheat oven to 350 F.
  • Grease bottom and 1/2 inch up sides of a 13 X 9 X 2-inch baking pan (I used an non-stick spray for baking), and set aside.
  • In a medium bowl combine flour, brown sugar, and salt; cut in butter/margarine/shortening until mixture resembles coarse crumbs; set aside 1/2 cup.
  • Stir baking powder, baking soda, cinnamon, and nutmeg into remaining crumb mixture.
  • In another bowl combine eggs and buttermilk; add egg mixture all at once to flour mixture.
  • Spoon batter into prepared pan; combine reserved crumb mixture and nuts; sprinkle over batter.
  • Bake for 35 to 40 minutes or until a wooden toothpick inserted near the center comes out clean. Serve warm.

Author Credit: The Better Homes and Gardens New Cookbook, 12th Edition

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