A tender, light, dark-colored coffee cake
from The Best of Mennonite Fellowship Meals
Yield: 15-20 servings
| Cake | Topping | ||
|---|---|---|---|
| 2 c. | flour | 1/2 c. | brown sugar |
| 1 tsp. | baking powder | 1/2 c. | chopped nuts (pecans are good!) |
| 1 tsp. | baking soda | 1/2 tsp | cinnamon |
| 1 tsp. | cinnamon | 1/4 tsp | nutmeg |
| 1/2 tsp. | salt | ||
| 2/3 c. | butter | ||
| 1 c. | white sugar | ||
| 1/2 c. | brown sugar | ||
| 2 | eggs | ||
| 1 c. | buttermilk | ||
- Mix flour, baking powder, baking soda, cinnamon and salt and set aside.
- Cream margarine and sugars until light and fluffy. Add eggs, one at a time, beating well.
- Add dry ingredients and buttermilk and blend. Spread batter into greased and floured 9" x 13" pan.
- Mix all ingredients for topping and sprinkle over batter. Refrigerate overnight or for at least 8 hours.
- Bake at 350 degrees for 45-50 minutes.
