Buttermilk Coffee Cake

A tangy version with raisins and nuts.

When compared to a non-buttermilk coffee cake, like this one from Columbiaville, Michigan, buttermilk cakes are far more likely to use more baking soda than baking powder. The acidity of the buttermilk substitutes for the powdered acids in baking powder.

From the box of L.S. of Joplin, Missouri.

Buttermilk Coffee Cake

Sift together:

  • 3 c. sifted flour
  • 2 c. sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ground cloves

3/4 c. shortening

Cut in shortening and reserve 1/2 cup of mixture for top of cake.

To remaining mixture add:

  • 2 c. buttermilk
  • 2 tsp. soda

Stir in:

  • 1/2 c. raisins
  • 1/2 c. nuts

Mix well–pour in greased and floured 9″ x 12″ pan.

Sprinkle 1/2 c. flour mixture over cake. Bake 350 deg. 45 minutes (or more).

From the kitchen of Esther V. Anderson.

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