i woke up wanting to make something with autumn flavors (surprised?) last saturday morning. but, what andy really wanted was this cowboy cake; which is part of our regular rotation of baked goods for breakfast. it’s one of those coffeecakes that tastes so good, but seems so plain to me. perhaps because it’s just baked in a 9×13 dish and is golden brown, no swirls or anything. and i got the recipe from a better homes and garden cookbook we had when we were first married; which, compared to the fun and beautiful cookbooks i love these days seems a bit mundane. however, aren’t most of our favorite recipes we use just from an old and seemingly boring, but classic cookbook?!
although, over the years of making this, it truly has become my own recipe. i have made plenty of revisions and still change the nuttiness in the topping from time to time. in fact, this time i added finely ground almonds (almost the same as almond meal) to the buttery-streusel topping and it was our favorite to date.
i had ottilie helping me, and we got it in the oven and cooked within an hour. not too bad for flour everywhere and the messes that were made when there is a two year old baking with you. it’s all worth it for sure! we had a simple breakfast of sliced apples, scrambled eggs and the coffeecake. andy likes to spread butter on top of his slice. something he would ascribe to his swedish roots. the cake does have plenty of butter, and the flavors of cinnamon, and nutmeg… a perfect saturday morning breakfast treat. and if there is any leftover, it’s always delicious in the afternoon with coffee or tea. i guess that’s what the english do every afternoon… a tradition i wouldn’t mind picking up myself. (wink)
2½ cups all-purpose flour
1½ cups light brown sugar, packed
½ tsp. salt
⅔ cup unsalted butter
2 tsp. baking powder
½ tsp. baking soda
½ tsp. ground cinnamon (plus additional for topping)
½ tsp. ground nutmeg (plus additional for topping)
2 eggs, beaten
1 ⅓ cup buttermilk (I prefer full-fat)
optional: ½ cup chopped nuts (almonds, hazelnuts, pecans, etc)
1. Lightly grease, with butter, bottom and sides of a 9×13 baking dish. Preheat oven to 350°F.
2. Combine flour, brown sugar, and salt. Cut in butter until the mixture resembles coarse crumbs. Add a dash of cinnamon and nutmeg and set aside ½ cup to use for topping. To the remaining butter crumb mixture add baking powder, baking soda, cinnamon and nutmeg.
3. Whisk together eggs and buttermilk. Make a well in the center of the crumb mixture and slowly pour in the egg mixture. Gently mix until completely combined. Spoon batter into the prepared baking dish.
4. Stir together the reserved crumb mixture and the nuts (if using). Sprinkle on top of the batter. Bake for 35-40 minutes or until golden and a toothpick comes out clean when inserted into center. Serve warm and enjoy.
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