Breakfast Cake

1 cup brown sugar
¾ cup sugar
2 ½ cup flour
½ cup oil
1 tsp. nutmeg
1 tsp. salt

2 tsp. cinnamon

1 egg

1 tsp. baking powder
1 tsp. baking soda
1 cup buttermilk

In a large mixing bowl combine sugars, flour, oil, nutmeg and salt (mixture will be slightly lumpy). Remove 3/4 cup of mixture and add 2 tsp. of cinnamon. Set aside to use as crumb topping. Add 1 egg to original mixture, then add baking powder, baking soda and buttermilk. Pour batter into a greased 9x13 pan. Sprinkle crumb topping over batter, then bake 30-35 minutes at 350. Allow cake to cool completely before cutting. Freezes well.

Thanks to Valene (my mom) for this great recipe. This was a family favorite growing up- the smell of this cake baking brings back sweet memories of my dad making it the evening before a busy day such as a holiday or the morning before a big family vacation.

For a lower fat version replace up to half of the oil with applesauce.

If you don’t have buttermilk on hand you can make your own with lemon juice or apple cider vinegar. Add one tablespoon of vinegar (or lemon juice) to one cup of milk (skim, 1% or 2% will all work) and let stand for five minutes, then add to any recipe calling for buttermilk.

For a dairy free option replace buttermilk with water.

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